Heart Healthy
Lemon, garlic, and herbs bathe these beans and grains with fabulous flavor in this low-sodium, high-fiber main dish.
Print Recipe
Couscous with Chickpeas
Lemon, garlic, and herbs bathe these beans and grains with fabulous flavor in this low-sodium, high-fiber main dish.
-
Servings:
6
-
Serving Size :
1 1/2 cups
Ingredients
-
2/3 cup couscous -
1 1/3 cups water -
1 medium lemon -
chickpeas (garbanzo beans) -
bell pepper -
basil -
parsley -
2 medium garlic cloves OR -
1 teaspoon garlic -
-
1/4 cup feta cheese OR -
1/4 cup Parmesan cheese
Directions
Tip: Click on step to mark as complete.
-
Pour the couscous in a large, heatproof bowl. Pour in the water and lemon juice. Let stand for 15 minutes. Fluff with a fork. -
In a large bowl, stir together the couscous and chickpeas. -
Stir in the bell peppers, basil, parsley, and garlic. -
Drizzle with the oil. Sprinkle with the cheese. -
Serve at room temperature or refrigerate, covered, for 2 to 12 hours.
Nutrition Facts
Couscous with Chickpeas
Calories
Protein
FiberNutrition Facts
| Calories | 216 | |
|---|---|---|
| Total Fat | 4.0 g | |
| Saturated Fat | 0.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 2.0 g | |
| Cholesterol | 0 mg | |
| Sodium | 123 mg | |
| Total Carbohydrate | 36 g | |
| Dietary Fiber | 7 g | |
| Sugars | 3 g | |
| Protein | 10 g | |
Dietary Exchanges
2 1/2 starch, 1 lean meat
-
Servings:
6
-
Serving Size :
1 1/2 cups
Ingredients
-
2/3 cup couscous -
1 1/3 cups water -
1 medium lemon -
chickpeas (garbanzo beans) -
bell pepper -
basil -
parsley -
2 medium garlic cloves OR -
1 teaspoon garlic -
-
1/4 cup feta cheese OR -
1/4 cup Parmesan cheese
Directions
Tip: Click on step to mark as complete.
-
Pour the couscous in a large, heatproof bowl. Pour in the water and lemon juice. Let stand for 15 minutes. Fluff with a fork. -
In a large bowl, stir together the couscous and chickpeas. -
Stir in the bell peppers, basil, parsley, and garlic. -
Drizzle with the oil. Sprinkle with the cheese. -
Serve at room temperature or refrigerate, covered, for 2 to 12 hours.