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Orange Couscous Quinoa Tomato Chickpea Recipe

Ingredients

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 fresh medium tomatoes, diced
  • 1 1/4 teaspoon ground cinnamon
  • 1 1/4 teaspoons ground cumin
  • 1 1/4 teaspoon ground nutmeg
  • 1 teaspoon curry powder
  • A squirt of Agave sweetener, about a tablespoon
  • 1 medium red onion, diced
  • 4 green onions, sliced thin
  • 1 garlic clove, minced
  • 1 cup vegetable broth
  • 1 cup orange juice
  • 1/4 cup fresh parsley, chopped
  • 1 orange, washed and sliced
  • 1 cup couscous
  • 1 cup quinoa
  • Sea Salt and freshly ground pepper to taste

Instructions

  • Saute red onion and garlic in enough oil, just to cover bottom of pan. Cook until soft and translucent, about 2 minutes.
  • Add spices: cinnamon, cumin, nutmeg and curry. Stir together until well mixed. Add the squirt of Agave sweetener.
  • Add tomatoes and juice, chickpeas, vegetable broth, orange juice, parsley and orange slices. Bring to a boil for about two minutes.
  • In two separate pots, because their cooking times vary, cook couscous and quinoa. Actually, the couscous just needs boiling water poured over it and time allowed for it to fluff up.
  • Mix both grains together along with the sliced green onions and serve tomato mixture over the couscous and quinoa mixture.