Couscous with Chickpeas, Dried Fruit, and Cilantro

Super easy to make and chock-full of heart-healthy fruit.

February 4, 2013

Serves: 4
Prep: 10 min
Cook: 15 min
Total: 25 min


  • 1/2 cups water
  • 1/4 tsp ground allspice
  • 1 cup orange juice
  • 1/2 tsp salt
  • 3/4 cup whole wheat couscous
  • 2 tbsp olive oil
  • 1 med onion, sliced
  • 1 med green bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 1 1/2 tsp curry powder
  • 1 can (15 oz) no-salt-added chickpeas, rinsed and drained
  • 1/2 cup dried apricots, sliced
  • 1/2 cup dried sweetened cranberries
  • 3 tbsp chopped cilantro

1. Combine water, allspice, 1/2 cup of the orange juice, and 1/4 teaspoon of the salt in saucepan over medium-high heat. bring to a boil, stir in couscous, cover, remove from heat, and let stand 5 minutes. Fluff with fork.

2. Heat oil in large nonstick frying pan over medium-high heat while couscous cooks. add onion, pepper, garlic, and curry powder. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. add chickpeas, apricots, and cranberries. Cook, stirring occasionally, 2 minutes.

3. Pour in remaining 1/2 cup orange juice and cook, stirring often, 1 minute. remove from heat and stir in cilantro and remaining 1/4 teaspoon salt. serve over couscous.

Nutritional Facts per serving
Calories     363.4 cal
Fat     8.5 g
Saturated fat     1.1 g
Cholesterol     0 mg
Sodium     320.2 mg
Carbohydrates     66.6 g
Total sugars     26.9 g
Dietary fiber     9.3 g
Protein     9.2 g

Courtesy of the Rodale Healthy Recipe Finder.

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