Indian couscous bowl with chickpeas & carrots

Indian couscous bowl with chickpeas & carrots: 606 kcal and 22 g protein per serving, ready in 25 minutes. Nutrition calculated from the ingredients.

Ingredients

• 10 g Olive oil
• 70 g Couscous (raw)
• 150 g Chickpeas (canned) (drained)
• 100 g Carrots (julienned)
• 40 g Baby spinach
• 4 g Curry powder
• 2 g Turmeric
• 2 g Ground ginger

Instructions

1. Cook 70 g Couscous per package instructions in double the amount of salted water, then drain.
2. Season 150 g Chickpeas and sear in 10 g olive oil over high heat for 4–6 minutes.
3. Add 100 g Carrots, reduce to medium heat and cook 5–7 minutes until al dente.
4. Put Couscous in a bowl and add Chickpeas and Carrots on top.
5. Toast 4 g curry powder, 2 g turmeric and 2 g ground ginger in the hot fat for 30 seconds before adding liquid — that releases the aroma.
6. Finish with 40 g fresh Baby spinach, season with salt, pepper and a squeeze of lemon.

Nutrition per serving

• 606 kcal
• 22 g protein
• 93 g carbs
• 15 g fat

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