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
294
15% daily value
14 servings
                                       
                                            high-​fiber, low-​sugar, vegan, vegetarian, dairy-​free
     

Fat

8% 5

Saturated

2% 0

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 2

Carbs

17% 52

Carbs (net)

- 45

Fiber

27% 7

Sugars

- 4

Sugars, added

- 0

Protein

21% 11

Cholesterol

- 0

Sodium

10% 239

Calcium

5% 50

Magnesium

8% 33

Potassium

7% 247

Iron

8% 1

Zinc

6% 1

Phosphorus

14% 97

Vitamin A

10% 94

Vitamin C

30% 18

Thiamin (B1)

9% 0

Riboflavin (B2)

4% 0

Niacin (B3)

9% 2

Vitamin B6

11% 0

Folate equivalent (total)

15% 61

Folate (food)

- 61

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

6% 1

Vitamin K

10% 8
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