Spicy Couscous with Leeks, Chickpeas and Peppers

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Spicy Couscous with Leeks, Chickpeas and Peppers

 

1 cup couscous

3/4 cup vegetable juice

1/2 cup water

1 tbsp. olive oil

2 large leeks, cleaned, trimmed, sliced

1/2 tsp. chili powder

1 cup chickpeas, cooked, drained

1 red bell pepper, julienned

1/4 cup cilantro, chopped

 

Preheat oven to 350 degrees. Place couscous in an ovenproof dish with a

tight fitting lid. Pour the juice and water over the couscous, stir to mix.

Set aside, uncovered, for at least 15 minutes. Then, cover the dish and bake

for

20 minutes. Saute the leeks in oil in a large skillet for 1 minute. Stir in

the chickpeas and chili powder. Reduce heat and cover. Cook until the leeks

are soft, about another 5 minutes. Remove the lid, slightly increase the

heat and add the pepper slices. Cook for a further 3 minutes. Mix together

the sauteed vegetables with the couscous in a large bowl. Add the cilantro

and serve. Yields 4 servings.