- Posted by elimam
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| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 1 small yellow onion chopped
- 1/2 cup chopped sun-dried tomatoes
- 1 tablespoon chopped fresh dill
- 3 cloves garlic crushed
- 12 ounces chopped frozen spinach
- 1 tablespoon pale dry sherry
- 1 tablespoon curry powder
- 1 pinch cayenne pepper or to taste
- 1 can chickpeas drained
- 2 cups vegetable broth
- 1 cup whole wheat couscous
- salt to taste
Ingredients
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Instructions
- Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.
- Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.
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