- Mediterranean Chickpeas With Couscous.jpg (36.87 KiB) Viewed 244 times
Preparation Time: 10 minutes
Cooking time: 15 minutes
Serves: 4
If served as four portions, provides 340 cals, 11g fat (of which 1g saturates), 9g sugar and 0.7g salt per portion.
Ingredients
- 1 cup water
- ¾ cup uncooked whole wheat couscous
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 425g (15oz) tinned chickpeas or garbanzo beans, rinsed and drained
- 410g (14½oz) tinned no salt added stewed tomatoes, cut up
- 400g (14oz) tinned water packed artichoke hearts, rinsed, drained and chopped
- ½ cup pitted Greek olives, coarsely chopped
- 1 tbsp lemon juice
- ½ tsp dried oregano
- Dash pepper
- Dash cayenne pepper
Method
1. In a small saucepan, bring water to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 - 10 minutes or until water is absorbed. Fluff with a fork.
2. Meanwhile, in a large nonstick skillet, heat oil over medium - high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; heat through, stirring occasionally.
3. Serve with couscous.
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