Makes: 4 servings
Prep time: 15 minutes
Cook time: 15 minutes
1/2 sweet or yellow onion, sliced
1 tablespoon olive oil
2-3 ounces shiitake or button mushrooms, sliced
1 red or yellow bell pepper, coarsely chopped
1 15.5-ounce can chickpeas, drained and rinsed
3-4 cups chicken or vegetable broth
3/4 cup Israeli couscous
1/2 pound asparagus, cut into 1- or 2-inch lengths
3/4 cup frozen green peas
1 pound baked sweet potatoes (left over from Flank Steak with Chimichurri Sauce), cubed
1 1/2-inch piece fresh ginger, grated
1. In a large saute pan, cook onion in olive oil over medium heat until translucent, about 3 minutes. Add mushrooms and cook, stirring, until soft, 2 to 3 minutes. Add bell pepper and cook, stirring occasionally, 3 minutes more.
2. Add chickpeas and 3 cups broth to pan. Cover and bring to a boil over high heat. Add couscous and simmer, covered, over low heat for 5 minutes. Add asparagus, peas, sweet potatoes, and ginger; simmer 2 to 3 minutes uncovered, stirring occasionally, until asparagus is bright green and crisp-tender. Add a little more broth if mixture seems dry. Spoon into bowls.
Nutrition facts per serving: 434 calories, 14g protein, 80g carbohydrate, 7g fat (0.8g saturated), 13g fiber
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