Couscous with Spicy Chick Pea Stew
Yield
5 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
couscous
|
|
| ¼ | cup |
olive oil
|
|
| 2 | each |
onions
chopped |
|
| 3 | each |
carrots
medium, sliced |
|
| 2 | teaspoons |
cinnamon
ground |
|
| 2 | teaspoons |
cumin
ground |
|
| 2 | teaspoons |
coriander
ground |
|
| ½ | cup |
corn
|
|
| ½ | pound |
zucchini
diced |
|
| 1 ⅓ | cups |
chickpeas (garbanzo beans)
dried, cooked, or 2 cn chick peas, drained |
|
| 1 | quart |
water
|
*
|
| ¼ | cup |
tomato paste
|
|
| 2 ½ | cups |
water
warm |
|
| 1 | teaspoon |
black pepper
freshly ground, or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
couscous
|
|
| 59 | ml |
olive oil
|
|
| 2 | each |
onions
chopped |
|
| 3 | each |
carrots
medium, sliced |
|
| 1E+1 | ml |
cinnamon
ground |
|
| 1E+1 | ml |
cumin
ground |
|
| 1E+1 | ml |
coriander
ground |
|
| 118 | ml |
corn
|
|
| 226.8 | g |
zucchini
diced |
|
| 315 | ml |
chickpeas (garbanzo beans)
dried, cooked, or 2 cn chick peas, drained |
|
| 0.9 | l |
water
|
*
|
| 59 | ml |
tomato paste
|
|
| 591 | ml |
water
warm |
|
| 5 | ml |
black pepper
freshly ground, or to taste |
|
Directions
Spread Couscous out on a large deep plate and pour. Then rub the couscous lightly with you fingers to serperate the grains.
Set the plate aside.
Heat half the oil in a large saucepan, add the onion and carrots and sauté gently for 10 minutes.
Stir in the spices and cook for a further 2 to 3 minutes, stirring.
Stir in the corn, zucchini and chick peas.
Then add the water and tomato paste.
Bring to a boil, then turn the heat down so that the chick pea stew simmers.
By now the couscous will have absorbed the water.
Put It into a metal sieve, metal colander or steamer saucepan, breaking it up a bit with your fingers again as you do so.
Put the steamer, colander and sieve over the vegetable stew, cover with a lid or plate and cook gently Season to taste with pepper. Stir the remaining olive oil into the couscous, the put the couscous on a large, warmed serving dish, garnish with the coriander and serve immediately. Serve with a green salad.
