Chick-Peas With Vegetables And Couscous
|Water/Nonfat chicken broth / vegetable broth||1⁄2 Cup (8 tbs)|
|Thinly sliced red onion||3⁄4 Cup (12 tbs)|
|Bell peppers||3 , seeded, thinly sliced (yellow, green or red variety)|
|Sliced new potatoes||1 1⁄2 Cup (24 tbs)|
|Chickpeas||3⁄4 Cup (12 tbs), rinsed and drained (home cooked / canned)|
|Raisins||1⁄4 Cup (4 tbs)|
|Sliced zucchini||2 Cup (32 tbs)|
|Low sodium tomato paste||2 Tablespoon|
|Ground coriander||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Cayenne pepper||1 Pinch|
|Garlic||1 Clove (5 gm), minced|
|White wine||1⁄4 Cup (4 tbs)|
|Instant couscous||1 1⁄2 Cup (24 tbs)|
Heat water or broth in a skillet over medium heat.
Cook and stir over medium heat for 5 minutes or until lightly browned.
Add bell peppers, cook and stir for 5 minutes more.
Add more liquid during this process if necessary.
Add the potatoes, chick-peas, raisins, zucchini, tomato paste, coriander, cumin, cayenne pepper, garlic, paprika, and wine.
Cover and simmer for 35 minutes.
Let stand 10 minutes before serving.
Bring 2 1/4 cups water to a boil in a medium pan.
Add couscous, cover and remove from heat.
Let stand for 5 minutes.
Transfer couscous to a serving platter.
Top with vegetables.