Chickpea & Colored-Carrot Couscous

1

Tbs

olive oil

4

medium

carrots (grated)

1

tsp

curry powder

2

Tbs

lemon juice

1

cup

vegetable broth

1

cup

uncooked couscous

15

ounces

chickpeas

3

Tbs

fresh parsley

1

Heat oil in a large saucepan over medium heat; add carrots and curry, and cook for 2 minutes.

2

Add lemon juice and broth; increase heat to high; bring to a boil; remove from heat; add couscous and stir well. Cover and let stand for 5 minutes.

3

Fluff with fork, then mix in beans and parsley. Can be served warm or chilled.

4

Note: Will keep in the refrigerator for up to 5 days.

Servings: 4

Nutrition Facts

Serving size: 1/4 of a recipe (10 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

270.46

Calories From Fat (19%)

51.06

% Daily Value

Total Fat 5.85g

9%

Saturated Fat 0.86g

4%

Cholesterol 0.62mg

<1%

Sodium 770.44mg

32%

Potassium 530.37mg

15%

Total Carbohydrates 46.7g

16%

Fiber 8.02g

32%

Sugar 3.15g

 

Protein 8.98g

18%