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Curried Israeli Couscous and Chickpeas

By Kristen Mccaffrey Sep 09, 2015

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source: slenderkitchen.com

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164

Calories

28g

Carbs

Fat

Protein

Weight Watchers^® SmartPoints™

(4 PointsPlus^®)

Recipes Content

Recipe

200 Calories, Grain and Legume, Kid Friendly, Make Ahead, Vegetable

Side Dish

Vegetarian, Weight Watchers^®

Rating: 0 - 0 comments

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.

Prep Time

Curried Israeli Couscous and Chickpeas

Prep Time:

5 min

Cook Time:

25 min

Total Time:

30 MINUTES

Ingredients

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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Nutritional Facts

Serving Size:

2/3 cup

Amount Per Serving

Calories 164

Calories from Fat 27

% Daily Value *

Total Fat 3g

Saturated Fat 0g

Monounsaturated Fat 0g

Polyunsaturated Fat 0g

Cholesterol 0mg

Sodium 350mg

15%

Total Carbohydrate 28g

Dietary Fiber 3g

11%

Sugars 1g

Protein 7g

Directions

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.

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