Couscous with chickpeas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Water |
| 2 | cups | Couscous |
| 2 | tablespoons | Olive oil |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Cumin |
| Salt to taste | ||
| pinch | Cayenne | |
| 1 | Onion -- chopped | |
| 2 | Cloves garlic -- minced | |
| ½ | Green bell pepper -- | |
| Chopped | ||
| ½ | Red bell pepper -- chopped | |
| 1 | Zucchini -- diced | |
| 1 | Tomato -- diced | |
| 1 | cup | Chickpeas -- drained and |
| Rinsed | ||
Directions
Put water in saucepan and heat to boiling. Stir in couscous, reduce heat, cover, and cook until tender, about 5 minutes. Fluff with fork and set aside to cool.
Heat oil in skillet and add paprika, cumin, salt, and cayenne pepper and cook for 1 minute, stirring often. Add onion, garlic, and peppers. Cook, stirring occasionally, until soft, about 4 minutes.
Stir in zucchini and tomato. Cook until slightly softened and add chickpeas. Cook 2 minutes longer to heat through. Mound couscous on platter and top with cooked vegetables. Serve at once.
Recipe By : Kit Snedaker
From: Alison Meyer Date: 07-26-95 (09:06) (159) Fido: Cooking
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