Vegetable Couscous with Chick-Peas

Ingredients:
  • 4 cup water
  • 2 cup quick-cooking couscous
  • 2 Tbsp veg. stock
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt (may be omitted)
  • 1/4 tsp cayenne
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/2 medium green pepper, chopped
  • 1/2 medium red bell pepper, chopped
  • 1 zucchini, chopped into 1/4 inch dice
  • 1 medium tomato, seeded and chopped
  • 1 cup canned chick-peas, rinsed and drained
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Preparation:

In a medium saucepan, heat the water to boiling over high heat. Stir in the couscous. Reduce heat to a simmer and cook, covered, until the couscous is tender, about 5 minutes. Fluff the grains of couscous with a fork and let cool.

In a skillet heat the stock, add the spices and cook for one minute, stirring frequently. Add the onion, garlic and peppers. Cook until softened, about 3-5 minutes.

Stir in the zucchini and tomato. Cook until slightly softened, about 3 min. Add the chick-peas and cook 2 minutes longer, until heated through. Mound the couscous on a large platter and top with cooked vegetables.

Servings: 6
Source: Adapted from Great Grains-Simon+Schuster
Submitted by: Recipe Group Member
Date: Apr 3, 1994






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