PREP: 25 minutes STAND: 5 minutes MAKES 6 servings
• 11⁄2 cups water
• 1 cup whole wheat couscous
• 6 green onions, sliced
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon ground turmeric
• 1⁄4 teaspoon ground black pepper
• 1⁄8 teaspoon salt
• 2 15-ounce cans chickpeas (garbanzo beans), rinsed and drained
• 1⁄2 cup pimiento-stuffed or jalapeño-stuffed green olives, coarsely chopped
• 1⁄2 cup coarsely snipped dried apricots
• 1⁄3 cup snipped fresh Italian (flat-leaf) parsley
1. In a small saucepan bring the water to boiling. Stir in couscous. Remove from heat; cover and let stand for 5 minutes.
2. In a large saucepan cook green onions and garlic in hot oil over medium heat for 3 to 5 minutes or until onions are tender, stirring occasionally. Stir in ginger, cumin, nutmeg, turmeric, pepper, and salt. Cook and stir for 1 minute. Add drained chickpeas, olives, and apricots; cook and stir until heated through.
3. Fluff couscous with a fork and stir in parsley. Top with chickpea mixture.
PER SERVING: 381 cal., 6 g total fat (1 g sat. fat), 0 mg chol., 644 mg sodium, 72 g carb., 13 g fiber, 13 g pro.
