Vegtable couscous with chick peas

Ingredients

Quantity		Ingredient
4	cups	Water
2	cups	Quick-cooking couscous
2	tablespoons	Olive oiul
1	teaspoon	Paprika
		« tsp. cumin
		« tsp. salt
		¬ tsp. cayenne pepper
1	medium	Onion, chopped
2	eaches	Garlic cloves, minced
		« medium green bell pepper, chopped
		« medium red bell pepper, chopped
1	each	Zucchini, chopped into ¬\" dice
1	medium	Tomato, seeded and chopped into ¬\" dice
1	cup	Canned chickp eas, rinsed and drained
1	each	In medium saucepan, heat the water to boiling over high heat. Stir in

Directions

couscous. Reduce the heat to a simmer and cook, covered until the couscous is tender, about 5 minutes. Fluff the grains with a fork and let cool. 2. In a large skillet, heat the oil over medium-high heat.

Add the paprika, cumin, salt and cayenne pepper and cook for 1 minute, stirring frequently. Add the onion, garlic and green and red peppers. Cook, stirring occasionally, until soft, 3 to 5 minutes. 3.

Stir in the zucchini and tomato. Cook until slightly softened, about 3 minutes. Add the chick peas. Cook 2 minutes longer, until heated through. Mound the couscous on a large platter. Top with the cooked vegetables. From "Great Grain" by Linda Drachman & Peter Wynne AR/95 Submitted By APRIL ROCHE On 01-25-95

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