Gingered couscous with chick peas
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 1 | teaspoon | Cumin seeds |
| 2 | tablespoons | Freshly grated ginger |
| 1½ | tablespoon | Curry powder |
| 1 | can | Chick peas; drained (15 oz.) |
| 1 | can | Chopped tomatoes; with juice (14 oz.) |
| 1 | tablespoon | Honey |
| ¼ | teaspoon | Salt; plus more to taste |
| ¼ | teaspoon | Freshly ground black pepper |
| 1½ | cup | Plain couscous |
| ½ | cup | Chopped fresh cilantro |
Directions
Makes 6 cups
1. In a large saucepan, heat oil over medium-high heat.
2. Add cumin seeds and stir until the seeds begin to pop, about 1 min. Add ginger and stir until fragrant, about 30 secup 3. Add curry powder and stir until it is toasted, about 30 secup longer.
Add chick peas, tomatoes, honey, salt, pepper and 1-¾ cup water; bring to a boil.
4. Stir in couscous, remove from the heat and cover. Let stand until the liquid has been absorbed, about 5 min. With a fork, fluff the couscous and stir in cilantro. Season with salt to taste.
Copyright credit: Eating Well Books, 1994, 1995, 1996© 1996 Lifetime Entertainment Services. All rights reserved.
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