Moroccan Chickpeas with Citrus Couscous and Green Beans
Nutrition per serving
| Calories | 494 kcal |
| Protein | 17.4 g |
| Carbs | 87.1 g |
| Fats | 10.9 g |
| Saturated Fat | 1.3 g |
| Monounsaturated Fat | 5.7 g |
| Polyunsaturated Fat | 2.3 g |
| Sugars | 21.9 g |
| Fiber | 17.3 g |
| Sodium | 769 mg |
Ingredients
| Beans, Green Snap | |
| Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained | |
| Lemon | |
| Couscous | |
| Vegetable stock/broth | |
| Syrups, maple | |
| Cinnamon | |
| Cumin Powder | |
| Chopped Tomatoes (canned) | |
| Olive Oil | |
| Dried Apricot Halves |
Preparations
1. Top and tail the green beans.
1. Top and tail the green beans.
2. Finely chop the apricot.
3. Zest/juice a ¼ of a lemon.
Cooking Instructions
1. Place the couscous into a bowl with 80ml of boiled water, 1/4 cup of stock, a tsp of the lemon juice, a pinch of the lemon zest and salt. Give a quick stir and cover with a lid or cling film. Set aside for 10 minutes until the liquid has absorbed. Use a fork to fluff up the couscous.
2. Meanwhile, in a non-stick pan, heat ½ a tbsp of olive oil over medium heat. Add the chickpeas along with a pinch of salt (optional) and pepper, the maple syrup and continue to cook for 30 seconds before adding the cinnamon, cumin, tinned tomatoes, 1/4 cup of stock, a tsp of lemon juice and a pinch of lemon zest. Stir everything together, then add the green beans and apricots. Cook the mixture, uncovered for 5 minutes or until the green beans are tender.
3. Serve in a bowl on top of the couscous.