Spicy Couscous With Leeks~ Chickpeas & Pepper Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Couscous,
3/4 cup: Vegetable juice,
1/2 cup: Water,
1 tbsp: Olive oil,
2 large: Leeks, cleaned, trimmed &, sliced
1/2 tsp: Chili powder,
1 cup: Chickpeas, cooked & drained
1 each: Red bell pepper, julienned
1/4 cup: Cilantro, chopped
Directions:
Preheat oven to 350F.
Place couscous in an ovenproof dish with a tight fitting lid. Pour the
juice & water over the couscous & stir to mix. Set aside, uncovered,
for at least 15 minutes. Then, cover the dish & bake for
20 minutes.
Saute the leeks in oil in a large skillet, for 1 minute. Stir in the
chickpeas & chili powder. Reduce heat & cover. Cook until the leeks
are soft, about another 5 minutes. Remove the lid, slightly increase
the heat & add the pepper slices. Cook for a further
3 minutes.
Mix together the sauteed vegetables with the couscous in a large
bowl. Add the cilantro & serve.
"Vegetarian Gourmet" Winter, 1995
Source from luhu.jp
Place couscous in an ovenproof dish with a tight fitting lid. Pour the
juice & water over the couscous & stir to mix. Set aside, uncovered,
for at least 15 minutes. Then, cover the dish & bake for
20 minutes.
Saute the leeks in oil in a large skillet, for 1 minute. Stir in the
chickpeas & chili powder. Reduce heat & cover. Cook until the leeks
are soft, about another 5 minutes. Remove the lid, slightly increase
the heat & add the pepper slices. Cook for a further
3 minutes.
Mix together the sauteed vegetables with the couscous in a large
bowl. Add the cilantro & serve.
"Vegetarian Gourmet" Winter, 1995
Source from luhu.jp