Vegetable Couscous with Chick-Peas

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Vegetable Couscous with Chick-Peas

 

Ingredients:

 

4 c. water

2 c. quick-cooking couscous

2 Tbs. olive oil (I use 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

Directions:

1. 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.

 

2. In a skillet heat the oil (stock), add the spices

and cook for one minute, stirring frequently. Add the

onion, garlic and peppers. Cook until softened, about

3-5 minutes.

 

3. 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.

 

Serves 6, refrigerates well.

 

 

 

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