Orange Vegetable Couscous
|Olive oil||4 Teaspoon|
|Zucchini||1 Medium, chopped|
|Yellow squash||1 Medium, chopped|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Canned chickpeas||15 Ounce, rinsed and drained (1 can, garbanzo beans)|
|Orange juice||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Dried oregano||1⁄2 Teaspoon|
|Couscous||1 Cup (16 tbs)|
|Cherry tomatoes||1 Pint, halved|
|Thinly sliced fresh basil||1⁄4 Cup (4 tbs)|
1. Heat a large saucepan over medium-high heat. Swirl in 2 teaspoons of the oil, then add the zucchini, squash, onion, garlic, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables are softened, 4-5 minutes. Add the chickpeas and cook 2 minutes longer.Transfer to a large bowl.
2. Return the pan to the heat and add the remaining 2 teaspoons oil, 1/2 teaspoon salt, the orange juice, water, oregano, and cayenne; bring to a boil. Stir in the couscous, cover, and remove from the heat; let stand 5 minutes. Transfer the couscous to the bowl with the vegetables. Add the tomatoes and basil and toss to combine.