Couscous with Spicy Chick Pea Stew

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.