Vegtable Couscous With Chick Peas Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
4 cup: Water,
medium red bell pepper,
2 cup: Quick-cooking couscous,
-chopped,
2 T: Olive oiul,
1 each: Zucchini, chopped into "
1 t: Paprika,
-dice,
tsp. cumin,
1 medium: Tomato, seeded and chopped
tsp. salt,
-into " dice,
tsp. cayenne pepper,
1 cup: Canned chickp eas, rinsed
1 medium: Onion, chopped
-and drained,
2 each: Garlic cloves, minced
1 each: In medium saucepan, heat
medium green bell pepper,
-the water to boiling over,
-chopped,
-high heat. Stir in,
Directions:
couscous. Reduce the heat to a simmer and cook, covered until the
couscous is tender, about 5 minutes. Fluff the grains with a fork and
let cool. 2. In a large skillet, heat the oil over medium-high heat.
Add the paprika, cumin, salt and cayenne pepper and cook for 1
minute, stirring frequently. Add the onion, garlic and green and red
peppers. Cook, stirring occasionally, until soft, 3 to 5 minutes. 3.
Stir in the zucchini and tomato. Cook until slightly softened, about
3 minutes. Add the chick peas. Cook 2 minutes longer, until heated
through. Mound the couscous on a large platter. Top with the cooked
vegetables. From "Great Grain" by Linda Drachman & Peter Wynne AR/95
Submitted By APRIL ROCHE On 01-25-95
Source from luhu.jp
couscous is tender, about 5 minutes. Fluff the grains with a fork and
let cool. 2. In a large skillet, heat the oil over medium-high heat.
Add the paprika, cumin, salt and cayenne pepper and cook for 1
minute, stirring frequently. Add the onion, garlic and green and red
peppers. Cook, stirring occasionally, until soft, 3 to 5 minutes. 3.
Stir in the zucchini and tomato. Cook until slightly softened, about
3 minutes. Add the chick peas. Cook 2 minutes longer, until heated
through. Mound the couscous on a large platter. Top with the cooked
vegetables. From "Great Grain" by Linda Drachman & Peter Wynne AR/95
Submitted By APRIL ROCHE On 01-25-95
Source from luhu.jp