Chick-peas with Vegetables and Couscous
Yield: 8 servings
Ingredients:
- ½ cup vegetable broth
- ¾ cup thinly sliced red onion
- 3 bell peppers seeded and thinly sliced
- 1 ½ cups sliced new potatoes
- ¾ cup home-cooked or canned chick-peas rinsed and drained
- ¼ cup raisins
- 2 cups sliced zucchini
- 2 tablespoons low-sodium tomato paste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Pinch of cayenne pepper
- 1 clove garlic, minced
- ½ teaspoon paprika
- 1/4cup white wine
- 1 ½ cups instant couscous
Directions:
- Heat broth in a skillet over medium heat. Add onion. Cook and stir over medium heat for 5 minutes or until lightly browned.
- Add bell peppers, cook and stir for 5 minutes more. Add more liquid if necessary.
- Add the potatoes, chick peas, raisins, zucchini, tomato paste, coriander, cumin, cayenne pepper, garlic paprika, and wine.
- Cover and simmer for 35 minutes. Let stand for 10 mintues before serving
- Bring 2 ¼ cups water to a boil in a medium pan. Add couscous, cover and remove from heat. Let stand for 5 minutes.
- Transfer couscous to a serving platter. Top with vegetables.
Weight Loss Dinner Recipes
Nutritional Value
Calories Per Serving: 120
Fat: 0.8 g
Cholesterol: 0 g
Protein: 3.6 g
Carbohydrates: 23g
Dietary Fiber: 1.9 g
Sodium: 17 mg
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