V-JOY - couscous with chickpeas

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<mx2 source= " MasterCook 6.0 " date= " December 09, 2000 " >

<Summ>

<Nam>

Couscous With Chickpeas

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<RcpE name= " Couscous With Chickpeas " author= " Rombauer & apos;s Joy of Cooking " >

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<![CDATA[

* Exported from MasterCook *

 

Couscous With Chickpeas

 

Recipe By :Rombauer's Joy of Cooking

Serving Size : 4 Preparation Time :0:00

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons olive oil

1 cup sliced blanched almonds

3 cloves garlic -- finely chopped

1 teaspoon sweet or hot paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon hot red pepper sauce -- or double to taste

2 1/2 cups vegetable stock or water

2 cups cooked chickpeas -- rinsed

1 cup chopped raisins or whole dried currants

1 1/4 cups quick-cooking couscous

salt and ground black pepper -- to taste

1/4 cup chopped fresh parsley or cilantro

 

Heat oil in a large skillet over medium heat. Add almonds. Cook, stirring,

just until lightly golden, 2 to 3 minutes. Add garlic. Cook, stirring, for

about 1 minute.

 

Stir in paprika, cumin, coriander and red pepper sauce. Cook until heated

through, about 1 minute more. Stir in stock, chickpeas, and raisins or

currants. Bring to a boil and stir in couscous. Cover, remove from the

heat, and let stand for 5 minutes. Fluff the couscous with a fork. Season

with salt and pepper to taste. Garnish with parsley or cilantro.

 

Source:

" All About Vegetarian Cooking: Beans (p.84) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 758 Calories; 32g Fat (36.7%

calories from fat); 23g Protein; 102g Carbohydrate; 10g Dietary Fiber; 0mg

Cholesterol; 30mg Sodium. Exchanges: 5 Grain(Starch); 1 1/2 Lean Meat; 0

Vegetable; 2 Fruit; 5 1/2 Fat.

 

 

Nutr. Assoc. : 0 2277 0 1032 0 0 0 1582 0 4680 449 2130706543 1036

 

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<Serv qty= " 4 " />

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<CatS>

<CatT>

Beans

</CatT>

</CatS>

<IngR name= " olive oil " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " sliced blanched almonds " unit= " cup " qty= " 1 " >

<INtI>

2277

</INtI>

</IngR>

<IngR name= " garlic " unit= " cloves " qty= " 3 " >

<IPrp>

finely chopped

</IPrp>

</IngR>

<IngR name= " sweet or hot paprika " unit= " teaspoon " qty= " 1 " >

<INtI>

1032

</INtI>

</IngR>

<IngR name= " ground cumin " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " ground coriander " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " hot red pepper sauce " unit= " teaspoon " qty= " 1/2 " >

<IPrp>

or double to taste

</IPrp>

</IngR>

<IngR name= " vegetable stock or water " unit= " cups " qty= " 2 1/2 " >

<INtI>

1582

</INtI>

</IngR>

<IngR name= " cooked chickpeas " unit= " cups " qty= " 2 " >

<IPrp>

rinsed

</IPrp>

</IngR>

<IngR name= " chopped raisins or whole dried currants " unit= " cup " qty= " 1 " >

<INtI>

4680

</INtI>

</IngR>

<IngR name= " quick-cooking couscous " unit= " cups " qty= " 1 1/4 " >

<INtI>

449

</INtI>

</IngR>

<IngR name= " salt and ground black pepper " >

<IPrp>

to taste

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<IngR name= " chopped fresh parsley or cilantro " unit= " cup " qty= " 1/4 " >

<INtI>

1036

</INtI>

</IngR>

<DirS>

<DirT>

Heat oil in a large skillet over medium heat. Add almonds. Cook, stirring, just

until lightly golden, 2 to 3 minutes. Add garlic. Cook, stirring, for about 1

minute.

</DirT>

<DirT>

Stir in paprika, cumin, coriander and red pepper sauce. Cook until heated

through, about 1 minute more. Stir in stock, chickpeas, and raisins or currants.

Bring to a boil and stir in couscous. Cover, remove from the heat, and let stand

for 5 minutes. Fluff the couscous with a fork. Season with salt and pepper to

taste. Garnish with parsley or cilantro.

</DirT>

</DirS>

<Srce>

All About Vegetarian Cooking: Beans (p.84)

</Srce>

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