2 tsp. olive oil
\n1 C. diced onion
\n4 C. chicken stock
\n1\/2 tsp. cumin
\n1\/4 tsp. cinnamon
\n1\/4 tsp. salt and white pepper
\n1 1\/2 C. chickpeas, drained
\n1 1\/2 C. diced tomatoes, undrained
\n1\/2 C. couscous
\n2 T. fresh parsley, chopped<\/p>\n
Heat olive oil in a large saucepan over medium-high heat. Add onion, and saut\u00ef\u00bf\u00bd 3 minutes or until tender. Add the water and next 6 ingredients. Bring mixture to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Add couscous, and cook 9 minutes. Stir in chopped parsley.<\/p>\n
Yield: 7 servings
\nCalories: 171
\nFat: 3g
\nFiber: 6g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 tsp. olive oil 1 C. diced onion 4 C. chicken stock 1\/2 tsp. cumin 1\/4 tsp. cinnamon 1\/4 tsp. salt and white pepper 1 1\/2 C. chickpeas, drained 1 1\/2 C. diced tomatoes, undrained 1\/2 C. couscous 2 T. fresh parsley, chopped Heat olive oil in a large saucepan over medium-high heat. Add onion, and saut\u00ef\u00bf\u00bd 3 minutes or until tender. Add the water and next 6 ingredients. Bring mixture to a boil; cover, reduce heat, and simmer 5…<\/p>\n