Moroccan Chickpea Soup
• ½ cup couscous• ½ tsp vegetable bouillon paste• 1/8 tsp ground cumin• 2 tbsp tomato sauce• ¼ tsp harissa• ¼ cup Swiss chard, thinly sliced• ¼ cup carrots, shaved• ¼ cup tomatoes, chopped• ½ cup canned chickpeas, rinsed and drained• 1 tbsp low-fat plain Greek yogurt, for garnish (optional)• 1 tbsp cilantro, for garnish (optional)• Salt• Black pepper 1.Layer couscous, bouillon paste, cumin, tomato sauce, harissa, Swiss chard, carrots, tomatoes and chickpeas in the jar. Pack yogurt and cilantro separately if using.
2.When you’re ready to eat, fill jar to the top with boiling water. Stir carefully, cover, and let stand for 10 minutes or until couscous is tender. Season to taste with salt and pepper, and garnish with yogurt and cilantro, if using. (491 calories)
Lemony Orzo Chicken Soup
• ½ cup cooked orzo• ½ cup roasted zucchini…
