A delicious and healthy vegetarian recipe for curried couscous with spinach and chick peas.

Ingredients

2 tablespoons olive oil

1 small onion, chopped

1/2 cup chopped sun-dried tomatoes

1 tablespoon chopped fresh dill

3 cloves garlic, crushed

12 ounces chopped spinach

1 tablespoon curry powder

1 pinch pepper, or to taste

1 can of chickpeas, drained

2 cups vegetable broth

1 cup whole wheat couscous

salt to taste

Directions

Heat olive oil in a skillet over medium heat. Add onions, sun-dried tomatoes, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes.

Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.

Add curry powder, pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil.

Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes.

Season with salt.

Enjoy!