Serves 8
Ingredients:
- 2 teaspoons extra-virgin olive oil
- 1 onion, chopped
- 1 cup celery, chopped
- 1/2 teaspoon ground coriander
- 1/2 teaspoon caraway seeds
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1 garlic clove (minced)
- 3 2/3 cups low sodium chicken broth (divided)
- 2 cups butternut squash, peeled and cubed
- 1 cup carrot, sliced
- 1 tablespoon chili sauce
- 1 1/2 teaspoons tomato paste
- 3/4 teaspoon salt
- 1 pound turnips, peeled and cubed
- 15 1/2 ounces chickpeas, rinsed and drained
- 1/4 cup fresh flat leaf parsley, chopped
- 1 1/2 teaspoons honey
- 1 1/3 cups dry couscous
- 8 lemon wedges
Directions:
Heat oil in a large saucepan over medium-high heat. Add onion and celery; sauté 5 minutes. Add coriander and ingredients through garlic; cook 1 minute, stirring constantly. Add 3 cups chicken broth and ingredients through chickpeas; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey. Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.
Nutrition Information:
Calories: 220 Protein: 9g Carbs: 41g Fat: 2g
