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Couscous and Chickpea “Fried Rice”

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Couscous and Chickpea "Fried Rice"

Couscous and Chickpea "Fried Rice"

Jessica Braider
If your family loves fried rice, then this Mediterranean spin is sure to be a hit and is a super flexible recipe – perfect for using up whatever is in your pantry at the end of the week! If you want a more classic “fried rice”-style dish you can include the optional eggs, but it is equally delicious and filling without them. If these vegetables don’t call to you, you can always swap them out for other favorites such as spinach, cauliflower, and peas.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4 servings

Ingredients
  

  • 1 cup couscous or use quinoa for a gluten-free alternative
  • 1 1/2 Tbsp. extra virgin olive oil use the last ½ Tbsp. of the oil only if you are adding the eggs
  • 1/2 yellow onion diced
  • 1 carrot or use red, yellow, or orange bell pepper, finely diced
  • 4 eggs optional
  • 1 clove garlic minced, about 1/2 tsp.
  • 2 cups broccoli florets fresh or frozen, thawed if using frozen
  • 1 tsp. dried thyme or oregano
  • 3/4 tsp. salt
  • 1/4 tsp. black pepper
  • 15 oz. canned chickpeas (garbanzo beans) (or use 1 1/2 cups home-cooked chickpeas for every 15 oz. can) drained and rinsed
  • 2 tsp. balsamic vinegar

Instructions
 

  • In a small saucepan, cook the couscous according to package directions.
  • Meanwhile, in a large skillet or wok, heat 1 Tbsp. oil over medium-high heat. When it is shimmering, but not smoking, add the onions and carrots or bell peppers and saute until the onions are translucent, about 3 minutes.
  • If you are using the eggs, transfer the onions and carrots or peppers to a bowl and add 1/2 Tbsp. oil and the eggs, to the pan. Use a spatula or wooden spoon to scramble the eggs until they are fully cooked. Return the vegetables to the pan.
  • Add the garlic, broccoli, and spices and stir well.
  • Cover the skillet or wok (if you don't have a lid you can use aluminum foil) and cook for 2 minutes.
  • Add the chickpeas and cook for 1 more minute.
  • Add the couscous and vinegar and stir until everything is warmed through. Serve immediately or refrigerate for up to 3 days.

Notes

Do Ahead or Delegate: Cook the couscous, chop the onion and carrot or bell pepper, peel the garlic, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Double the dried herbs and/or the vinegar, add crumbled feta, or for a more Asian flavor add Mae Ploy sweet chili sauce.
Tip: Onions, which play a supporting role in so many dishes, are good for your heart. Studies show that they help stabilize cholesterol and reduce heart disease risk.
Nutritional Information Per Serving (% based upon daily values): Calories 385, Total Fat: 9g, 13%; Saturated Fat: 1g, 5%; Cholesterol: 0mg, 0%; Sodium: 556mg, 23%; Total Carbohydrate: 63g, 21%; Dietary Fiber: 10g, 40%; Sugar: 7g; Protein: 15g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Dinner, Fall, Gluten-Free, High Fiber, Kosher, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Spring, Summer, Vegan, Vegetarian, Winter
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