Moroccan Couscous and Chickpea Salad
You can never have too many side dish recipes, so give Moroccan Couscous and Chickpea Salad a try. This
Moroccan chickpea and lentil stew
Details
- Serving Size: 3
- Dairy-Free: True
- Vegan: True
- Vegetarian: True
- Weight Watchers: 11 Points
Cuisine
- lunch
- soup
- main course
- main dish
- dinner
Ingredients
- 1 cup broccoli
- 1 can chickpeas, rinsed and drained
- 2 large carrots, chopped
- 2 celery stalks, chopped ili 1/3 cup chopped celery root
- ½ cup cooked lentils
- 1 cup couscous
- Fresh cilantro, optional
- ⅛ tsp ground cinnamon
- 2 tsp ground cumin
- ½ tsp ground turmeric
- 1 Tbs lemon juice
- 2 tsp olive oil
- 2 tsp paprika
- Salt and pepper
- 2-3 Tbs tomato paste
- 1 ½ cups water
Instructions
Heat oil in large saucepan over medium-high heat, add onion and cook for about 3 minutes.
Add celery, carrot and broccoli to pan and saut for about 5 minutes.
Add in all seasonings and cook additional 1 minute.
Add cilantro and lemon juice to stew and serve over warm couscous.
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