Spicy couscous with leeks, chickpeas & peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Couscous |
| ¾ | cup | Vegetable juice |
| ½ | cup | Water |
| 1 | tablespoon | Olive oil |
| 2 | larges | Leeks, cleaned, trimmed & sliced |
| ½ | teaspoon | Chili powder |
| 1 | cup | Chickpeas, cooked & drained |
| 1 | each | Red bell pepper, julienned |
| ¼ | cup | Cilantro, chopped |
Directions
Preheat oven to 350F.
Place couscous in an ovenproof dish with a tight fitting lid. Pour the juice & water over the couscous & stir to mix. Set aside, uncovered, for at least 15 minutes. Then, cover the dish & bake for 20 minutes.
Saute the leeks in oil in a large skillet, for 1 minute. Stir in the chickpeas & chili powder. Reduce heat & cover. Cook until the leeks are soft, about another 5 minutes. Remove the lid, slightly increase the heat & add the pepper slices. Cook for a further 3 minutes.
Mix together the sauteed vegetables with the couscous in a large bowl.
Add the cilantro & serve.
"Vegetarian Gourmet" Winter, 1995