Indian Spiced Whole Wheat Couscous with Chickpeas
Elevate your mealtime with this vibrant and wholesome Indian Spiced Whole Wheat Couscous with Chickpeas, a quick and nutritious dish packed with bold flavors and aromatic spices. Perfectly fluffy whole wheat couscous forms the base, infused with a medley of classic Indian spices such as cumin, coriander, turmeric, and garam masala, creating an irresistible depth of flavor. Protein-rich chickpeas and wilted spinach add heartiness, while a sprinkle of fresh cilantro and a splash of lemon juice brighten every bite. Finished with an optional crunch of toasted almonds or cashews, this versatile recipe is not only vegan-friendly but also ready in just 30 minutes, making it an ideal choice for busy weeknight dinners or as a flavorful side dish.
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Recipe Information
Ingredients
- 1 cup whole wheat couscous
- 1.25 cups water
- 1 cup cooked chickpeas (drained and rinsed, if canned)
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 2 cloves garlic cloves (minced)
- 1 teaspoon fresh ginger (grated)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons turmeric powder
- 0.5 teaspoons garam masala
- 0.25 teaspoons cayenne pepper (optional, for heat)
- 2 cups fresh spinach leaves
- 0.25 cups fresh cilantro (chopped)
- 1 tablespoon fresh lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cups toasted slivered almonds or cashews (optional, for garnish)
Instructions
In a medium saucepan, bring 1.25 cups of water to a boil. Add 0.5 teaspoons of salt and 1 tablespoon of olive oil to the boiling water.
Remove the saucepan from heat, stir in 1 cup of whole wheat couscous, cover with a lid, and let it sit for 5 minutes. Fluff with a fork and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, turmeric powder, garam masala, and cayenne pepper (if using) to the skillet. Toast the spices for 30 seconds to release their aroma.
Add the cooked chickpeas to the skillet, stirring to coat them with the spices. Cook for 2-3 minutes.
Stir in the fresh spinach leaves and cook until wilted, about 1-2 minutes.
Add the fluffed couscous to the skillet and mix well to combine all ingredients and flavors.
Stir in the fresh lemon juice, chopped cilantro, black pepper, and adjust the salt as needed.
Garnish with toasted slivered almonds or cashews, if desired. Serve warm as a main dish or a side.
Nutrition Facts
Calories |
246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 265 mg | 12% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 3.7 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 376 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
