We had a couple of dinners this past week where the carb was couscous. Both were quick to pull together and quite filling.
Curried Chickpea Couscous
Ingredients:
1 Tbsp olive oil
1 cup diced onion
3 cups lower sodium vegetable broth
1 can chickpeas (garbanzo beans), rinsed and drained
1/4 cup raisins
1/4 cup freeze-dried mangoes
1 tsp mild curry powder (or more)
1 tsp dried parsley
1/4 tsp ground black pepper
2 cups couscous
Directions:
Heat the oil over medium heat in a large non-stick skillet, add in the onion and cook till tender. Add in everything else but the couscous, bring to a boil. Stir in the couscous, take off the heat and cover tightly. Let sit for 10 minutes, then fluff up. Served topped with freshly grated Parmesan cheese if desired.
Serves 4.
Sausage and Tomato Couscous
Ingredients:
3 chicken sausages, chopped small
15.25 ounce can corn, drained
14.5 ounce can diced tomatoes
1 1/2 cups lower sodium chicken broth
1/4 tsp dried diced garlic
1/4 tsp dried oregano
1/4 tsp ground black pepper
1 Tbsp lemon or lime juice
2 cups couscous
Queso Fresco cheese, crumbled
Directions:
In a large non-stick skillet over medium heat cook the sausage till golden brown (if need be using a little oil in the pan). Add in everything through the lemon juice, bring to a boil. Stir in the couscous, take off the heat and cover tightly. Let sit for 10 minutes, fluff up and top with the cheese.
Serves 4.
~Sarah