Chick Pea Morrocan Dish

Need a detox meal?

Anytime I am looking for something healthy, and a good feel meal I make this. AND it makes my husband full with it being a vegetarian dish and it’s healthy so it’s a win-win! You can even sub the couscous with quinoa but I just love parmesan couscous with this dish, it is so delicious! Also if you want to spice it up either add siracha on top at the end or add a jalapeno.

Recipe Below

This recipe can feed about four people, I usually make for two and enjoy the leftovers. :)

• 1 15oz can of organic chickpeas, washed and drained

• 1 15oz can of organic fire-roasted tomatoes

• 1/3 of green onion bunch, chopped

• 1 bunch of organic kale

• 1 clove of garlic, minced

• 1/3 of Sadaf Medditerean Seasoning Mix

• Couple dashes of olive oil

• Couscous, cooked accordingly

  • Add grated parmesan and get parmesan couscous mix! (optional)

• 1 bunch of cilantro to garnish

• 1/4 cup of greek yogurt to garnish into 4 separate bowls

• 1/4 english cucumber, chopped to garnish

• Squeeze of lemon

In a sautee pan add white part of onion and olive oil. Cook for a few minutes until translucent, and then add garlic. Cook for another minute or two then add the chickpeas and add the medditerean seasoning. Cook for about 5 minutes then add the fire-roasted tomatoes. Let it simmer for about 10 minutes, covered.

Meanwhile, wash your kale and chop up. Once the chick peas are soften, add the kale and cook down, cover the pan again with lid. Stir occasionally for about 10 minutes, take off lid and cook for another 5 minutes.

Cook your couscous accordingly. Once couscous is done and the kale has whittled in the pan, it is time to serve! In a bowl add the couscous first and then the chick pea mixture. Top with cilantro, greek yogurt, green onion, squeeze of lemon and cilantro.