Couscous Timbales With Chick Peas And Walnuts Recipe


Difficulty LevelEasyHealth IndexAverage
CuisineInterest Group


 Couscous1 Cup (16 tbs)
 Olive oil2 Teaspoon
 Ground cumin1 1⁄4 Teaspoon
 Salt1⁄2 Teaspoon (To Taste)
 Canned garbanzo beans8 Ounce, drained(3/4cup) (1 Can, Chickpeas)
 Fresh lemon juice3 Tablespoon
 Boiling water2 Cup (32 tbs)
 Finely chopped walnuts1⁄3 Cup (5.33 tbs) (Finely Chopped)
 Walnut quarters/Large pieces8 , toasted
 Green onion with tops4 , thinly sliced to make 1/2 cup

Nutrition Facts

Serving size: Complete recipe

Calories 2165 Calories from Fat 1127

% Daily Value*

Total Fat 134 g205.5%

Saturated Fat 12.9 g64.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1826.6 mg76.1%

Total Carbohydrates 210 g69.9%

Dietary Fiber 32.2 g128.7%

Sugars 10.4 g

Protein 65 g129.8%

Vitamin A 39.3% Vitamin C 77.9%

Calcium 33.9% Iron 64.9%

*Based on a 2000 Calorie diet


To Make Couscous: In a 3-quart (12-cup) microwavesafe bowl stir together couscous, oil, cumin, salt, chick peas, lemon juice, and boiling water.
Microwave, uncovered, on high (100%) for 2 to 3 minutes, or until most of the liquid is absorbed.
Stir, cover, and let plump at room temperature for 15 minutes.
To Assemble: Place a large piece of walnut in the bottom of each paper cup.
Sprinkle with a light layer of green onions.
Stir remaining green onions and chopped walnuts into couscous.
Place a scant 1/2 cup of the mixture into each cup, packing it down.