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Cook Time: 0 min

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Ingredients

For 4 Servings

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1 (5.8-oz) package roasted-garlic -and- olive-oil or plain couscous (such as near east)
1/3 cup finely chopped plum tomato
1/8 tsp ground allspice
1 tbsp olive oil
2 cups coarsely chopped leek
1 cup coarsely chopped yellow bell pepper
1 cup sugar snap peas, trimmed
1/2 cup peeled halved pearl onions
1/2 cup quartered radishes
6 baby carrots , cut in half lengthwise
3 garlic cloves, minced
2 cups torn spinach
1/2 cup chopped fresh parsley
1/2 tsp sugar
1/8 tsp salt
1 (15-oz) can chickpeas ( garbanzo beans), drained
harissa sauce

Directions

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1 Prepare the couscous according to the package directions, omitting oil. Stir in tomato and allspice; keep warm.
2 Heat oil in a large nonstick skillet over medium-high heat. Add leek and next 6 ingredients (leek through garlic); sauté 8 minutes. Add spinach, parsley, sugar, salt, and chickpeas; sauté 2 minutes. Spoon the vegetable mixture over the couscous mixture, and serve with Harissa Sauce.

Directions

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1. Prepare the couscous according to the package directions, omitting oil. Stir in tomato and allspice; keep warm.

2. Heat oil in a large nonstick skillet over medium-high heat. Add leek and next 6 ingredients (leek through garlic); sauté 8 minutes. Add spinach, parsley, sugar, salt, and chickpeas; sauté 2 minutes. Spoon the vegetable mixture over the couscous mixture, and serve with Harissa Sauce.

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