|2 tablespoons||Olive oil|
|Salt to taste|
|1||Onion -- chopped|
|2||Cloves garlic -- minced|
|½||Green bell pepper --|
|½||Red bell pepper -- chopped|
|1||Zucchini -- diced|
|1||Tomato -- diced|
|1 cup||Chickpeas -- drained and|
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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