Vegetable Couscous with Chick-Peas
4 cup water
2 cup quick-cooking couscous
2 tablespoon olive oil (I use veg. stock)
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon salt (may be omitted)
1/4 teaspoon cayenne
1 medium onion, chopped
2 garlic cloves, minced
1/2 medium green pepper, chopped
1/2 medium red bell pepper, chopped
1 zucchini, chopped into 1/4 inch dice
1 medium tomato, seeded and chopped
1 cup canned chick-peas, rinsed and drained
1. In a medium saucepan, heat the water to boiling over high heat. Stir in the couscous. Reduce heat to a simmer and cook, covered, until the couscous is tender, about 5 minutes. Fluff the grains of couscous with a fork and let cool.
2. In a skillet heat the oil (stock), add the spices and cook for one minute, stirring frequently. Add the onion, garlic and peppers. Cook until softened, about 3-5 minutes.
3. Stir in the zucchini and tomato. Cook until slightly softened, about 3 min. Add the chick-peas and cook 2 minutes longer, until heated through. Mound the couscous on a large platter and top with cooked vegetables.