Makes 8 servings (1 cup per serving)

Ingredients

• 1 tbsp olive oil
• 1 cup diced red onion
• 1 cup diced carrots
• 1 cup diced red bell pepper
• 2 cloves minced garlic
• ¼ tsp salt
• 1 tsp paprika
• 1 tsp ground coriander
• ½ tsp turmeric
• 1 tsp cumin
• ⅛ tsp cinnamon
• ¼ tsp cayenne (optional)
• 1 cup frozen peas
• 1 can (398 mL) no-salt-added chickpeas, drained and rinsed
• 1½ cups vegetable low sodium vegetable broth
• 1 cup couscous, dry
• ¼ cup fresh chopped parsley
• 1 cup spinach, chopped
• ¼ cup slivered almonds

Preparation

1. Heat oil in a medium pot over medium-high heat.
2. Add onion and carrots and cook, stirring occasionally, until softened and lightly browned, about 10 minutes.
3. Add peppers, garlic, salt, paprika, coriander, turmeric, cumin, cinnamon and cayenne. Cook, stirring, until fragrant, about 3 – 5 minutes.
4. Add peas, chickpeas and broth and bring to a boil.
5. Remove from heat and add couscous. Cover and let sit until couscous is cooked through, about 5 – 7 minutes.
6. Fluff with a fork, then stir in parsley and spinach. Sprinkle with almonds.
7. Serve and enjoy!

 

Nutritional analysis per serving: 188 calories, 5 g fat, 7 g protein, 31 g carbohydrate (26 g available carbohydrate), 5 g fibre, 79 mg sodium

My Viva Servings: 2 grains, 1 protein, 1 vegetable

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