Ingredients and Instructions
  • 1 cup water
  • 1 cup uncooked couscous
  • 2 teaspoons olive oil (or other oil)
  • 1 large yellow onion, diced (1 cup)
  • 2 medium carrots, diced (1 cup)
  • 2 cloves garlic, minced (2 teaspoons) or 1/4 teaspoon garlic powder
  • 1 jalapeno pepper, seeded and minced (1 Tablespoon)
  • 1 medium-large potato, unpeeled and cubed (2 cups)
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 2 Tablespoons lemon juice
  • 2 (14.5 ounce) cans no-salt added crushed tomatoes
  • 1 (14 ounce) can vegetable broth
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1/2 cup plain low-fat yogurt



  1. Cook couscous according to package directions, omitting butter/olive oil and salt if included.
  2. If directions are not available, bring water to boil in a saucepan. Stir in couscous and cover. Remove from heat; let stand 5 minutes. Fluff couscous lightly with fork before serving.
  3. Heat olive oil in a large saucepan over medium high heat. Add onion, carrot, garlic and jalapeño to pan; sauté for 6 minutes or until tender. Stir in potato, and cumin, chili powder, turmeric, cinnamon, lemon juice, tomatoes, broth, and chickpeas. Bring to a boil, cover, reduce heat and let simmer for 15 minutes or until potato is tender.
  4. Serve over couscous and top with a Tablespoon of yogurt.



Serves 6