Spicy couscous with leeks, chickpeas & peppers

4 servings

Ingredients

Quantity Ingredient
1 cup Couscous
¾ cup Vegetable juice
½ cup Water
1 tablespoon Olive oil
2 larges Leeks, cleaned, trimmed & sliced
½ teaspoon Chili powder
1 cup Chickpeas, cooked & drained
1 each Red bell pepper, julienned
¼ cup Cilantro, chopped

Directions

Preheat oven to 350F.

Place couscous in an ovenproof dish with a tight fitting lid. Pour the juice & water over the couscous & stir to mix. Set aside, uncovered, for at least 15 minutes. Then, cover the dish & bake for 20 minutes.

Saute the leeks in oil in a large skillet, for 1 minute. Stir in the chickpeas & chili powder. Reduce heat & cover. Cook until the leeks are soft, about another 5 minutes. Remove the lid, slightly increase the heat & 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 & serve.

"Vegetarian Gourmet" Winter, 1995

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