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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Good way to enhance couscous. Ingredients:
2 tablespoons olive oil |
2 garlic cloves, minced |
1 medium onion, diced |
2 teaspoons ground cumin |
1/2 teaspoon paprika |
1/8 teaspoon cayenne pepper |
2 medium zucchini, cubed |
1 (15 ounce) can chickpeas |
1 (16 ounce) can diced tomatoes |
1/2 cup raisins |
1 1/2 cups vegetable stock |
1 cup couscous |
Directions:
1. Add the oil to a large skillet and turn the stove on medium-high heat. Add the garlic and onion, cooking for about 2 minutes. Then, add the spices, cooking for two more minutes (keep stirring!).
2. Stir the chick peas, zucchini, raisins, and tomatoes inches Cover and cook on medium. Cook for ten minutes (until zucchini is tender), stirring occasionally. Juice should be thickened- if not, open cover and boil until the juice is thickened.
3. In a separate pot, boil the vegetable stock (can also use water, but stock adds more flavor). When it is boiling, add the couscous and take off the heat. After it sits for five minutes, fluff couscous with fork.
4. Put the vegetables on top of the couscous and serve.
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