Description
Creamy dairy free turmeric couscous and chickpeas!
Ingredients
Scale
- 1 tbsp olive oil
- 1 shallot, diced
- 3–4 cloves of garlic, minced
- 1 cup (uncooked) pearled couscous
- 1 + 1/2 cups low sodium broth
- 1 cup canned full fat coconut milk
- 1 jar (or can) of chickpeas, drained and rinsed
- 1 cup packed baby spinach, chopped
- 1/3 cup diced green onion
- 1 tsp turmeric
- Salt and pepper, to taste
Instructions
- Heat a large skillet over medium heat. Add the olive oil, shallot, and garlic. Cook for 2 minutes, then stir in the couscous.
- Add broth and bring to a simmer. Cover and reduce to a low simmer for 5-7 minutes, until most of the liquid is absorbed. If cous cous is sticking to the bottom at all, add an extra splash of broth.
- Stir in coconut milk, chickpeas, spinach, green onions, and turmeric. Season with salt and pepper. Bring to a simmer again and simmer for 10 minutes, stirring occasionally. If desired, add more broth to reach preferred consistency/creaminess. Serve and enjoy!