Middle Eastern Chickpeas With Couscous

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* Exported from MasterCook *

 

Middle Eastern Chickpeas With Couscous

 

Recipe By : Woman's Day Magazine, May 14, 2002, page 170

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon olive oil

1 medium yellow squash

cut in half lengthwise

then crosswise in 1/2-in.-thick slices

1 zucchini

cut in half lengthwise

then crosswise in 1/2-in.-thick slices

29 ounces diced tomatoes with onion and garlic -- (canned)

19 ounces chickpeas -- rinsed

20 pitted kalamata olives -- (see Tip)

1/3 cup raisins

1 teaspoon ground cumin

1 teaspoon ground coriander -- (optional)

1/2 teaspoon freshly ground pepper

5 5/8 ounces boxed couscous with toasted pine nuts -- (5.6 ounces)

 

SERVES 4, PREP: 7 min, COOK: About 25 min, PER SERVING: $1.78

 

1. Heat oil in a large nonstick skillet over medium heat. Add yellow

squash and zucchini and cook, stirring occasionally, 5 minutes or until

lightly browned.

 

2. Add remaining ingredients except couscous; stir to mix. Bring to a

boil, reduce heat, cover skillet and simmer 5 minutes to blend flavors.

 

3. Uncover and simmer 8 to 10 minutes longer until liquid is reduced slightly.

 

4. Meanwhile prepare couscous as box directs. 5. Serve chickpea mixture

over couscous.

 

Tip: Pitted marinated Greek kalamata olives are available in jars.

 

Per serving: 431 cot, 13 g pro 66 g carb, 8 g fiber, 14 g fat (2 g

saturated fat), 0 mg chol, 1,809 mg sod

 

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