This recipe requires 30 minutes or less for complete preparation.
Serves: 4 person(s)
Preparation Time: 10 mins
Cooking Time: 15 mins
Delicious combination for lunch or dinner.
2 cup couscous
1 Tbsp olive oil
2 cloves garlic, finely sliced
1 onion, cut into rings
1 tsp turmeric
1 tsp cumin
3 cup finely sliced mushrooms
1 red capsicum, deseeded and cut into thin strips
2 zucchini, cut into thin strips
1 cup vegetable stock
1 can (440g) chickpeas, drained
1/2 cup low-fat natural yoghurt
Prepare couscous according to directions on the packet.
Heat oil in a large pan. Saute garlic, onion, turmeric and cumin for 2 - 3 minutes. Add mushrooms, capsicum, zucchini and stock. Cook for 5 minutes or until vegetables are just tender. Add chickpeas. Cook for 2 - 3 minutes. Add yoghurt. Heat gently.
Divide couscous onto individual serving plates. Top with chickpea and vegetable mixture. Serve with extra low-fat yoghurt or light sour cream, if desired.
Member Comments: (8)
By: batlady - 2011-01-05 i made this AGAIN tonite. i used mushrooms and a block of tofu. it was soooo good and if next time i have zucchini i will still use tofu with it....always a big hit with the family!
By: beme - 2010-10-05 Is this any good served cold?
By: aliciarolls - 2010-06-08 Like the idea of replacing capsicum with mushrooms. Cos I don''t like them.
By: batlady - 2010-01-13 had this tonight and it was very yummy and very filling. i didnt add the capsicum but put about 200g of mushrooms in. at the end i put half a cup of reduced fat cream cheese and also mixed about half the couscous in the mixture. very very nice and will make it again....
By: anna532 - 2009-10-28 Very tasty - great for lunches. I use water instead of oil and a bit of extra light philly instead of the yoghurt. You can also add any vegies you want - pumpkin & eggplant go really well.
By: mollycrownmolly - 2009-03-07 I wonder what would be a good substitute for the mushroom, as I can''t eat them... ?
By: libg - 2009-02-18 Very tasty and easy to make. Will definitely make this again.