18 Ingredients
  • 1/2 cup organic vegetable broth
  • 1 tablespoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon tomato paste
  • 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
  • 3 tablespoons canola oil, divided
  • 1 cup chopped red bell pepper
  • 1 cup julienne-cut carrots
  • 1 jalapeño pepper, finely chopped
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground red pepper
  • 6 garlic cloves, minced
  • 4 cups warm cooked couscous (about 2 cups dry)
  • 1/2 cup cilantro leaves
  • Lemon wedges (optional)
Nutrition
1032
52% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free
     

Fat

27% 18

Saturated

7% 1

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 6

Carbs

61% 182

Carbs (net)

- 158

Fiber

95% 24

Sugars

- 14

Sugars, added

- 0

Protein

74% 37

Cholesterol

0% 0

Sodium

35% 838

Calcium

17% 174

Magnesium

27% 115

Potassium

18% 863

Iron

29% 5

Zinc

28% 3

Phosphorus

48% 339

Vitamin A

36% 328

Vitamin C

70% 63

Thiamin (B1)

38% 0

Riboflavin (B2)

19% 0

Niacin (B3)

40% 6

Vitamin B6

59% 1

Folate equivalent (total)

53% 213

Folate (food)

- 213

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

29% 4

Vitamin K

24% 29

Sugar alcohols

- 0

Water

- 642
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