Filed Under: boil, main-dish, middle-eastern, Under 20 Mins, vegetable

Mid-Eastern Mushroom and Chick Pea Couscous

A nutritious and low fat meatless main dish, it has the exciting flavours of Morocco to spice up a cold winter day.

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April 8th, 2012

For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca .    

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Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
  • 1 3/4 Cups chicken or vegetable broth
  • 1/2 teaspoons each ground cumin and ground coriander
  • 1/4 teaspoons hot red pepper flakes (optional)
  • 1 tablespoon grated fresh gingerroot
  • 2 cloves garlic, minced
  • 12 ounces sliced fresh mushrooms
  • 1 1/2 Cups sliced carrots
  • 1 onion, chopped
  • 1 Cup instant whole wheat couscous
  • 1 Cup sweet red pepper, chopped
  • 11 can chickpeas, drained and rinsed
  • 1/2 Cups raisins
  • 1/4 Cups chopped parsley or fresh coriander
  • 1/3 Cups toasted pine nuts (optional)
    • Directions
  • 1.

    In large saucepan combine broth, cumin, coriander, hot pepper flakes, gingerroot and garlic; bring to boil.

  • 2.

    Add mushrooms, carrots and onion and cook covered over medium heat for 5 to 7 minutes or until carrots are crisp tender.

  • 3.

    Meanwhile place couscous in a medium bowl and pour 1cup boiling water over it; cover and let stand for 5 minutes.

  • 4.

    Add red pepper, chickpeas and raisins to the mushroom mixture; continue to cook 2 to 3 minutes or until hot. Taste and add 1/4 tsp each salt and pepper if desired. Stir in parsley.

  • 5.

    Fluff couscous with a fork and spoon into individual serving dishes; top with vegetable mixture including broth. Garnish with pine nuts if desired.

    • Nutrients Per Serving
    Nutrients per serving: 434 calories, 17 g protein, 3 g fat, 91 g carbs, and 15 g fibre.      
    Mid-Eastern Mushroom and Chick Pea Couscous
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