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