Couscous with chickpeas

Yield: 6 servings

Measure Ingredient
4 cups Water
2 cups Couscous
2 tablespoons Olive oil
1 teaspoon Paprika
½ teaspoon Cumin
\N \N Salt to taste
\N pinch Cayenne
1 \N Onion -- chopped
2 \N Cloves garlic -- minced
½ \N Green bell pepper --
\N \N Chopped
½ \N Red bell pepper -- chopped
1 \N Zucchini -- diced
1 \N Tomato -- diced
1 cup Chickpeas -- drained and
\N \N Rinsed

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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