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Curried Israeli Couscous and Chickpeas

Kristen Mccaffrey
  • 30 minutes
  • Serves 8

INGREDIENTS

1 cup

Israeli couscous

1 cup

canned chickpeas, drained and rinsed

1/2 cup

canned lima beans, drained and rinsed ( or defrosted frozen)

1

red pepper, diced

1/2 cup

parsley, chopped

1/4 cup

nonfat Greek yogurt

1 tbsp

olive oil

1/2 tbsp

curry powder

1/2 tbsp

turmeric

1/2 tbsp

ground cumin

1 tsp

ground coriander

3/4 tsp

salt

1/16 tsp

cayenne pepper (or more to taste)

1/2

lime, juiced