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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 40 |
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Excellent spicy dish. Ingredients:
2 cups uncooked couscous |
2 tablespoons olive oil |
1 large onion, cubed |
1 large green pepper, cubed |
1 large zucchini, cubed |
2 potatoes |
2 carrots |
14 ounces chickpeas |
4 tablespoons tomato paste |
1 tablespoon chili paste or 1 tablespoon harissa |
1/2 tablespoon paprika |
1/2 tablespoon cinnamon |
1/2 tablespoon cumin |
1 teaspoon salt and pepper |
Directions:
1. Saute onion and olive oil in a saucepan over medium heat.
2. Add tomato paste, chickpeas, and 1 cup of water, and allow to boil for 15 minutes.
3. Cut vegetables, place them into pot, add 4 1/4 cup of water, and bring to a boil. Allow to cook for 30-45 minutes, or until veggies are cooked.
4. To prepare couscous, place it into a colander or sifter, replacing about 1 cup water with tomato sauce. (NOTE: I used couscous that only needed to sit in hot water for 5 minutes to cook. When doing so, I used 1 cup water and 1 cup of the sauce).
5. Place couscous in a large bowl, pour some of the sauce over it, and arrange vegetables on top.
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