Vegtable couscous with chick peas
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Water |
| 2 | cups | Quick-cooking couscous |
| 2 | tablespoons | Olive oiul |
| 1 | teaspoon | Paprika |
| « tsp. cumin | ||
| « tsp. salt | ||
| ¬ tsp. cayenne pepper | ||
| 1 | medium | Onion, chopped |
| 2 | eaches | Garlic cloves, minced |
| « medium green bell pepper, chopped | ||
| « medium red bell pepper, chopped | ||
| 1 | each | Zucchini, chopped into ¬\" dice |
| 1 | medium | Tomato, seeded and chopped into ¬\" dice |
| 1 | cup | Canned chickp eas, rinsed and drained |
| 1 | each | In medium saucepan, heat the water to boiling over high heat. Stir in |
Directions
couscous. Reduce the heat to a simmer and cook, covered until the couscous is tender, about 5 minutes. Fluff the grains with a fork and let cool. 2. In a large skillet, heat the oil over medium-high heat.
Add the paprika, cumin, salt and cayenne pepper and cook for 1 minute, stirring frequently. Add the onion, garlic and green and red peppers. Cook, stirring occasionally, until soft, 3 to 5 minutes. 3.
Stir in the zucchini and tomato. Cook until slightly softened, about 3 minutes. Add the chick peas. Cook 2 minutes longer, until heated through. Mound the couscous on a large platter. Top with the cooked vegetables. From "Great Grain" by Linda Drachman & Peter Wynne AR/95 Submitted By APRIL ROCHE On 01-25-95