The combination of couscous and chick-peas makes an immensely satisfying meatless main dish. All you need to round out the meal is a tossed salad and maybe a scoop of fruit sorbet for dessert.
2 1/4 cups water
1 tablespoon olive oil
2 teaspoons minced garlic
1 1/2 teaspoons paprika
3/4 teaspoon salt
1/4 teaspoon pepper
1 box (10 ounces) couscous
1 cup shredded carrots
1 can (15 1/2 ounces) chick-peas, rinsed and drained
3/4 cup dried currants or raisins
1. In a large saucepan, combine the water, oil, garlic, paprika, salt, and pepper. Bring to a boil over high heat.
2. Stir in the couscous and carrots, and remove from the heat. Cover and let stand for 5 minutes.
3. Uncover and fluff the couscous with a fork. Stir in the chick-peas and currants. Makes 4 servings
Chicken Couscous In step 1, reduce the water to 1¼ cups and add 1 cup of chicken broth. Cook the couscous as directed. When fluffing the couscous, add 1½ cups cut-up cooked chicken or turkey breast. Stir in the chick-peas and currants, but reduce the currants to ¼ cup.
Good source of: beta carotene, fiber, folate, vitamin E
Couscous can now be found in a range of colors and flavors, much like other pastas. You may be able to find tomato, spinach, or tri-color versions. Any one of them would be good in this recipe.
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.