"Vegetable couscous was a favorite of mine growing up and today I made it by myself for the first time. It was pretty quick, and just as tasty as I remembered. I also threw in some toasted almond slivers towards the end for a little crunch." E. VoisinIf couscous is not available, this easy dish can be served over whole grains, such as millet, quinoa, or brown rice.
15ouncescooked chickpeas(1 can) rinsed and drained
16ouncescanned tomatoesfinely chopped, with their juice
1 ½cupsvegetable brothor water, with broth powder added after it boils
1/2cup slivered almondstoasted (optional)
Heat the 2 tbsp. water in a large skillet over medium-high heat. Add the garlic and onion and sauté 2 minutes. Sprinkle in the cumin, turmeric, paprika, and cayenne and cook 2 minutes more, stirring often.
Stir in the zucchini, chick-peas, tomatoes, and raisins. Cover the pan and lower the heat to medium. Cook, stirring occasionally, until the zucchini is tender, about 15 minutes. Stir in toasted almonds, if you're using them. Add salt to taste.
While the vegetables are cooking, prepare the couscous. Bring the vegetable stock or water to a boil and stir in the salt and the couscous. Cover, remove from heat, and let sit 5 minutes, or for up to 20 minutes. Fluff with a fork before serving.
Serve the couscous with the vegetable mixture mounded in the center.
Nutritional breakdown does not include optional almonds.Adapted from Quick Vegetarian Pleasures: More than 175 Fast, Delicious, and Healthy Meatless Recipesby Jeanne Lemlin.