Monday, April 18, 2011

Mid-Eastern Mushroom and Sprouted Chick Pea Couscous

Mid-Eastern Mushroom and Chick Pea Couscous

Modified from recipe on


  • 1 ¾ cups vegetable broth            
  • ½ tsp Each ground cumin and ground coriander    
  • ¼ tsp hot red pepper flakes      
  • 1 tbsp grated fresh gingerroot            
  • 2 cloves garlic, minced   (I used about 5)             
  • sliced fresh Mushrooms            
  • sliced carrots                    
  • 1 onion, chopped (I used green onion to sprinkle on top)               
  • 1 cup whole wheat couscous        
  • 1 cup sweet red pepper, chopped            
  • 1-2 cups sprouted chickpeas   
  • ½ cup raisins                        
  • ¼ cup chopped cilantro         


1. In large saucepan combine broth, cumin, coriander, hot pepper flakes, gingerroot and garlic; bring to boil.
2. Add mushrooms, carrots and onion and cook covered over medium heat for 5-7 minutes or until carrots are crisp-tender.
3. Meanwhile, place couscous in a medium bowl and pour 1cup boiling water over it; cover and let stand for 5 minutes.
4. Add red pepper, chickpeas and raisins to the mushroom mixture; continue to cook 2-3 minutes or until hot.
5. Sprinkle with cilantro
6. Fluff couscous with a fork and spoon into individual serving dishes; top with vegetable mixture including broth

1 comment:

Maureen said...

This looks Amazing....I am now following you, I can't wait to stop back and see what else you have up.
Please stop by and say hi