Some nights, you just need to get dinner on the table fast, and yet you still want something a little different then a plain ol’ salad (the world’s healthiest “fast food” in my humble opinion).
I found myself in just such a situation recently, and this recipe was the result. This is actually very similar to another Indian Couscous recipe I did a while back, but this one doesn’t require a specific sauce. So I hope you’ll forgive the similarity.
This makes a wonderful side dish for chicken, or a fabulous vegetarian/vegan main meal. The beans and couscous make a complete protein, so any way you eat this, it’s a pretty balanced meal (just add a few greens…)!
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(Makes approximately 7 cups)
Ingredients
1 (28 oz.) can diced tomatoes, no sugar added
1 (15 oz.) can light coconut milk
1 (15 oz.) can chickpeas, drained, no sugar added
1/2 cup golden raisins
1 tsp. curry powder
1/2 tsp. groung cinnamon
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground cumin
1/4 tsp. sea salt
1 1/2 cups dry whole wheat couscous
Directions
Step 1 – Combine everything in a large pot EXCEPT the couscous.
Step 2 – Stirring frequently, bring the mixture to a soft boil.
Step 3 – Stir in couscous and immediately remove the pot from heat and cover with a lid.
Step 4 – Let sit for 15 minutes, then stir, cool slightly and serve.
Eat and Enjoy!
Nutritional Content
1 serving = 1 cup
Calories: 282
Total Fat: 5 gm
Saturated Fats: 3 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 455 mg (this can be lowered with low or no sodium tomato sauce)
Carbohydrates: 50 gm
Dietary fiber: 8 gm
Sugars: 7 gm
Protein: 10 gm
Estimated Glycemic Load: 24
Nutritional Information estimated at Nutritiondata.com. Data may not be accurate.
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