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Chick-Peas With Vegetables And Couscous

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Ingredients
  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
  Paprika 1⁄2 Teaspoon
  White wine 1⁄4 Cup (4 tbs)
  Instant couscous 1 1⁄2 Cup (24 tbs)
Directions

Heat water or broth in a skillet over medium heat.
Add onion.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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