reduced sodium chicken stock
1 1/4 cups
carrots, peeled and diced
1-540 ml can
canned chickpeas, rinsed and drained
1-19 fl oz can
chopped black olives (optional)
chopped cucumbers (optional)
halved cherry tomatoes (optional)
chopped fresh parsley as garnish
COMBINE stock, turmeric, ginger and cinnamon in a large saucepan and bring to a boil. Remove from heat.
STIR in couscous, cover and let stand for 5 minutes or until liquid has been completely absorbed. Transfer to large bowl and let cool to room temperature. Break up any couscous lumps with fingers.
SAUTÉ zucchini, carrots and green onions in 1 tbsp of canola oil for about 3-4 minutes on high. Add sautéed vegetables to couscous. Stir in cranberries and chickpeas. Optional addition of chopped raw vegetables (such as black olives, cucumber, cherry tomatoes, etc.) makes this dish even more delicious!
WHISK together lemon juice, remaining canola oil, salt and cayenne pepper in a small bowl. Pour over couscous and toss together.
COVER and refrigerate for at least 1 hour or overnight. Garnish with parsley before serving.
Based on a serving of 1/10 of recipe
Energy: 287 calories
Protein: 9 g
Fat: 6 g
Saturated Fat: 0.9 g
Potassium: 344 mg