Couscous with Spanish Spinach & Chickpeas | Easy One-Pan Recipe

This Couscous with Spanish Spinach & Chickpeas is so good, it seriously rivals even the best pasta & rice dishes. We´re talking a huge punch of flavors, super easy to make and done in under 30 minutes. The perfect dish for a busy weeknight dinner or a relaxed weekend lunch.

The best part about this dish, is that it´s super healthy for you, made with the simplest ingredients and it´s all done using just one pan. Folks, this is what easy & great food is all about.

What flavors this dish is the sweet smoked Spanish paprika and the ground cumin. The combination of these spices really give this dish a beautiful Spanish touch. I also used vegetable broth to cook the couscous. This adds even more flavor to the couscous, however, you can also use water with a vegetable bouillon cube.

TIPS & TRICKS to Make this Recipe: When cooking couscous, the ratio is almost always 1:1. Meaning 1 cup liquid to 1 cup couscous. If you want to double this recipe, just add 2 cups broth to 2 cups couscous. To perfectly cook the couscous, all you have to do is add it into the boling liquid, then place a lid and turn off the heat. In just 5 minutes you will have perfectly cooked couscous.

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA
HOMEMADE VEGETABLE BROTH
SPANISH SEA SALT

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Watch the Video Below on How to Make Couscous with Spanish Spinach & Chickpeas

5 from 3 votes

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Couscous with Spanish Spinach & Chickpeas

Course Main Course

Cuisine Mediterranean

Prep Time 5 minutes

Cook Time 20 minutes

Servings 2

Calories 570 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 1/2 onion
• 3 cloves garlic
• 1/2 tsp sweet smoked Spanish paprika 1.50 grams
• 1/2 tsp ground cumin 1 gram
• 1/2 cup tomato sauce 115 grams
• 2 cups spinach 200 grams
• 1 cup cooked chickpeas 170 grams
• 1 cup vegetable broth 237 ml
• 1 cup couscous 150 grams
• handful fresh parsley
• pinch sea salt
• dash black pepper

Instructions

1. Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

2. Meanwhile, finely dice 1/2 onion and roughly chop 3 cloves garlic

3. After heating the olive oil for 3 minutes, add in the diced onion & chopped garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in a generous 1/2 tsp sweet smoked paprika and 1/2 tsp ground cumin, quickly mix together, then add in 1/2 cup tomato sauce and simmer

4. After 3 minutes and the tomato sauce has thickened up, add in 2 cups roughly chopped fresh spinach, mix together until the spinach is just wilted, then add in 1 cup cooked chickpeas and season with sea salt & black pepper, gently mix together, then add in 1 cup vegetable broth and mix together, turn up the heat to a high heat, once it comes to a boil, add in 1 cup couscous, quickly mix together, place a lid on the pan and turn off the heat

5. After 5 minutes remove the lid from the pan, using a fork fluff up the couscous, then transfer into servng dishes and sprinkle with finely chopped parsley, enjoy!

Nutrition Facts

Couscous with Spanish Spinach & Chickpeas

Amount Per Serving

Calories 570 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 2g13%

Polyunsaturated Fat 3g

Monounsaturated Fat 11g

Sodium 1055mg46%

Potassium 710mg20%

Carbohydrates 88g29%

Fiber 10g42%

Sugar 5g6%

Protein 17g34%

Vitamin A 3594IU72%

Vitamin C 16mg19%

Calcium 108mg11%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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