Name: Couscous with Chickpeas and Vegetables
Ingredients: 1/2 c Chickpeas; dried; 2 tb Virgin olive oil; 2 Cloves garlic; crushed; 1 Onion; chopped; 1 ts Ground cinnamon; 1 ts Paprika; 1 ts Ground cumin; 2 Carrots; sliced 1/4"; 4 Baby turnips; 4 c Sweet potato; chunks; 1 c Tomato juice; or less; 1 1/2 c Vegetable broth; 3 Sliced zucchini (courgettes); 1/4 c Dried apricots; 8 Button mushrooms; 2 tb Chopped parsley; Salt; to taste; Freshly ground black pepper; to taste; 1 c Water; 1 1/3 c Couscous; instant; 3 tb Golden raisins; (sultanas); Chopped chives; for garnish; Yellow rose petals; for garnish,; Optional

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables, 4star	6	Servings

INGREDIENTS

1/2	c	Chickpeas; dried
2	tb	Virgin olive oil
2		Cloves garlic; crushed
1		Onion; chopped
1	ts	Ground cinnamon
1	ts	Paprika
1	ts	Ground cumin
2		Carrots; sliced 1/4"
4		Baby turnips
4	c	Sweet potato; chunks
1	c	Tomato juice; or less
1 1/2	c	Vegetable broth
3		Sliced zucchini (courgettes)
1/4	c	Dried apricots
8		Button mushrooms
2	tb	Chopped parsley
		Salt; to taste
		Freshly ground black pepper; to taste
1	c	Water
1 1/3	c	Couscous; instant
3	tb	Golden raisins; (sultanas)
		Chopped chives; for garnish
		Yellow rose petals; for garnish,
		Optional

INSTRUCTIONS

PREPARATION (2 hours or overnight) - Rinse peas and sort. Place in a bowl,
cover with boiling water and soak for a t least 1 hour or overnight. Drain,
place in a large saucepan and cover with fresh water. Cover (lid) and bring
to a boil. Cook over medium heat until tender, about 1 hour. Drain and set
aside.
COOKING  (40 minutes) - Heat 1 tablespoon of the oil in a large,
heavy-bottomed saucepan over low-medium heat. Add the garlic, onion,
cinnamon, paprika and cumin. Cook, stirring occasionally, until the onion
is soft, about 3 minutes. - Add the carrots, turnips and sweet potatoes and
cook, stirring continuously, for 5 minutes. - Add the tomato juice and
stock and bring to a boil. Cover, reduce the heat and simmer for 15
minutes. Add the chickpeas, okra/squash, apricots, mushrooms and parsley
and simmer until the vegetables are tender, about 10-12 minutes. Season to
taste with the salt and pepper. - Bring the water to a boil in a large
saucepan. Add the couscous and sultanas and mix well with a fork. Remove
the pan from the heat and let stand for 2 minutes to allow pasta to swell.
Add the remaining oil to center of the couscous, return pan to heat and
cook over medium heat, stirring until heated through, about 4 minutes. -
Spoon couscous around the edge of a serving dish. Garnish with the chives.
Spoon chickpea and vegetable mixture in the center and sprinkle with rose
petals, if using. Serve immediately.
490    cals | 10 g of fat.

A Message from our Provider:

“I bet you’re wondering where you are going to go to church tomorrow.”