mama eats # 5: moroccan style chickpeas with couscous

Welcome to installment # 5 of mama eats - this one took NINE minutes from start to being on the plate ready to grub. To see other mama eats installments click here!

I'm doing my best to come up with original recipes and this is one of them, happy to say!

Couscous is a teensy weensy pasta often eaten in Morocco, Libya, Algeria and Tunisia and varieties found here in the US usually cook in five minutes. I wanted to give you all a hot dish that could be cooked quickly, give you some leftovers and be filling as well!

So without further ado, today's Mama Eats - Moroccan Style Chickpeas with Couscous!

YOU NEED: 

a little over 9 minutes

2 small saucepans

couscous (3/4 cup)

1 cup of water or broth

1 can of chickpeas, drained

1 can of diced tomatoes

1/4 cup raisins

agave nectar (a tablespoon or so)

1/8 tsp cloves

1/8 tsp cinnamon

1/8 tsp cardamom

1/8 tsp cumin

(add more spices to taste)

salt to taste 

1/4 cup feta cheese 

(this recipe makes two - three servings!)

HOW:

• Boil 1 cup of water or broth. When water reaches a boil, remove from heat. Add 3/4 cup of couscous and cover. Allow to sit until you're ready to serve then fluff with a fork.
• Add ALL remaining ingredients (EXCEPT FETA CHEESE) into a saucepan - turn to medium high heat to get it bubbling and heated through well. 
• Once the chickpeas are heated through and the couscous is done, spoon the couscous onto a plate, top with chickpeas and garnish with a healthy amount of feta cheese. Enjoy!

just to show you, it took 9 minutes and 18 seconds to hit the table. :)

  Nutrition curious? (I calculated all nutrition facts myself by reading labels and doing the math!)

• This recipe has less than 500 calories, 7 grams of poly or monounsaturated fats, 10 grams of fiber , 19 grams of protein, 30% vitamin A, 11% calcium, 19% vitamin C and a whopping 13% iron! It does have a lot of calories, but the high fiber and protein content means you'll be satisfied for hours!
• Recipe can be modified to be vegan or gluten free - for vegan, eliminate the feta, for gluten free, try a grain like quinoa - it takes a little longer to cook, though!

YUM!! :o)

Love y'all - 

Brooke