Vegetarian

Garden vegetable and chickpea couscous is for Dinner.

Garden vegetable and chickpea couscous takes 10 minutes to prepare.

Garden vegetable and chickpea couscous takes 20 minutes to cook.

Garden vegetable and chickpea couscous makes 4 servings.

The ingredients for Garden vegetable and chickpea couscous are:

1 cup water
2 medium carrots, sliced
1/2 of a vegetable bouillon cube
1.5 cup pea pods
1 14.5-oz can chickpeas, rinsed and drained
1 cup fast-cooking couscous
1/2 cup skim milk
1 tsp dried savory
1/4 tsp garlic powder
1/8 tsp black pepper
1/2 cup shredded mild cheddar cheese

Here is how you make Garden vegetable and chickpea couscous:

Combine water, carrots, and bouillon in a saucepan. Bring to boiling; reduce heat. Cover and simmer for 6 minutes. Stir in pea pods; cover and simmer for 3 minutes.Stir in chickpeas, uncooked couscous, milk, savory, garlic powder, and pepper. Bring just to boiling, then remove from heat. Cover, sprinkle with cheese, and let stand for 5 minutes.Makes 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user SPARKLIESEL.

The nutritional information for Garden vegetable and chickpea couscous is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 403.1

• Total Fat: 8.4 g
• Cholesterol: 15.6 mg
• Sodium: 820.8 mg
• Total Carbs: 66.9 g
• Dietary Fiber: 9.1 g
• Protein: 17.7 g

The dietary needs meet for Garden vegetable and chickpea couscous is Vegetarian