This is great. It is wonderful because it is healthy and delightful but what I LOVE- is it is soupy yet hearty all-in-one. I love how easy and SIMPLE couscous is to prepare also. Great to dip with some bread or crackers too.
Serves 6
2 tbs olive oil
1 med carrot, diced (about 3/4 cup)
1 sm red bell pepper, chopped (about 1/2 cup)
1 tbs whole cumin seeds
1 bay leaf
2 16 oz cans chickpeas, (low-sodium) drained and rinsed, divided
1 32 oz container of butternut squash soup, low-sodium-divided (Whole Foods or Trader Joes)
1 1/2 cups whole-wheat couscous
1. Heat oil in a saucepan over med heat. Add carrots to oil for about 5 mins. Add onion and bell pepper and saute about 5 more mins. Stir in cumin seeds and bay leaf.
2. Puree 3/4 cup chickpeas and 3/4 cup butternut squash soup in blender until smooth. Add to carrot mixture along with remaining chickpeas and soup. Simmer 15-20 mins. Season with salt and pepper. Don’t forget the bay leaf to be removed at the end.
3. Meanwhile, prepare couscous as directed. When done, fluff couscous with fork and serve couscous in 6 bowls. Ladle chickpea stew around couscous. Done and Delightful!
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