Shrimp and Chickpeas Brown Rice Couscous

By milly1362

Ingredients

• 1 package (10 oz) roasted brown rice couscous
• 3 cups water
• 1/2 tsp salt
• 8 oz shrimp, peeled and deveined
• 2 cups cauliflower florets
• 1 can (16 oz) chickpeas, rinsed and drained
• 1 can stewed tomatoes
• 1/4 cup water
• 1/2 cup flat leaf parsley, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin seeds
• 1/4 tsp ground turmeric
• 1/4 tsp ground ginger
• 1/2 tsp paprika
• 3 tbsp olive oil
• Salt to taste
• Lime wedges (optional)

Details

Servings 4

Preparation

Step 1

While couscous is cooking, heat olive oil in another pan. Sauté onions and garlic for one minute. Stir in spices. Add cauliflower, chickpeas, stewed tomatoes, and water. Bring to a boil and season with salt. Cook for 3 minutes.

Add shrimp and cook for another 2 minutes or until shrimp curls and turn pink.

Turn off heat. Stir in chopped parsley.

Serve immediately with roasted brown rice couscous and lime wedges.