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Couscous cooked in vegetable broth, bell peppers, toasted slivered almonds and chickpeas with as many fresh spices as you care to chop. Topped with a little olive oil and a lot of fresh lemon juice
Ingredients
- Couscous
- Vegetable or Chicken broth
- Bell pepper, diced
- Scallions
- Chickpeas [or other white bean]
- Lemon Juice
- Slivered Almonds
- Fresh Dill
- Fresh Basil
- Other Fresh Herbs as available
- Olive Oil
Directions
- Bring broth just to a boil, remove from heat & add couscous. Cover & set aside.
- Toast slivered almonds in a dry pan over low heat, stirring frequently. Set aside when browned.
- Chop pepper, scallions, fresh dill, fresh basil & parsley. Add to couscous when it has cooled (a bigger dish will be necessary). Add a rinsed, drained can of chickpeas, the almonds & all remaining spices except sugar.
- Squeeze about a cup of lemon juice (about 3 lemons) and add the sugar. once the sugar is dissolved, add to the couscous. Add the olive oil and stir well. Yum! [I don't use sugar.]
- Salt can be omitted and low sodium broth used if needed.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 231g | |
| Calories 839 | |
| Calories from Fat 809 | 96% |
| Total Fat 92.09g | 115% |
| Saturated Fat 58.13g | 233% |
| Trans Fat 0.0g | |
| Cholesterol 243mg | 81% |
| Sodium 656mg | 27% |
| Potassium 250mg | 7% |
| Total Carbs 6.28g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.91g | 2% |
| Protein 2.2g | 4% |
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