Last week I shared this quick and easy Persian Chicken Kabob recipe and lots of you reached out to learn more about the side dish in the photo. Unfortunately I do not have the exact recipe for that dish since it was actually a combination of the dish I am sharing today with some leftover yellow rice from another meal. I didn’t have quite enough of either dish so I decided to throw them together at the last minute.
Now it terms of today’s recipe, it’s been one of my favorite sides lately as I find myself reaching for curry spices more often. Something about fall always makes me crave those deeper, richer spice blends and they work great in this Israeli couscous, chickpea, and lima bean side dish. It’s terrific served hot or cold and gets better in the fridge after a day or two. If you want to add some extra veggies, roasted cauliflower would be a perfect addition.
Curried Israeli Couscous and Chickpeas
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- 1 cup Israeli couscous
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup canned lima beans, drained and rinsed ( or defrosted frozen)
- 1 U red pepper, diced
- 1/2 cup parsley, chopped
- 1/4 cup nonfat Greek yogurt
- 1 tbsp. olive oil
- 1/2 tbsp. curry powder
- 1/2 tbsp. turmeric
- 1/2 tbsp. ground cumin
- 1 tsp. ground coriander
- 3/4 tsp. salt
- 1/16 tsp. cayenne pepper (or more to taste)
- 1/2 U lime, juiced
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Cook the Israeli couscous according to package directions.
Meanwhile stir together the yogurt, olive oil, curry powder, turmeric, cumin, coriander, salt, cayenne pepper, and lime juice.
Once the couscous is fully cooked, stir in the chickpeas, lima beans, red pepper, and parsley. Add the yogurt dressing and stir until well combined. Season with salt and pepper.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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