Cuisine High Calcium, High Fiber, Mediterranean, Quick Easy, Salads & Vegetables, Vegetarians
Servings 4People
Ingredients
2cupCouscous
1TbspOlive Oil
2pcsCloves GarlicFinely sliced
1pcOnionCut into rings
1tspTurmeric
1tspCumin
3cupsFinely Sliced Mushrooms
1pcRed CapsicumDeseeded and cut into thin strips
2pcsZucchiniCut into thin strips
1cupVegetable Stock
1Can (440g) ChickpeasDrained
1/2cupLow-fat Natural Yoghurt
Instructions
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.