Name: Couscous/mushroom/chickpea Casserole
Ingredients: 1 c Couscous; 2 c Water or broth; 4 Green onions; scallions or shallots, chopped, (about 1/2 cup); 3 Cloves garlic; minced; 1 Red or green pepper; chopped; 2 ts Olive or canola oil; 1 c Mushrooms; sliced; Salt and pepper; to taste; 1/2 ts Dried basil.; 1 c Cooked or canned chickpeas; 1 md Carrot grated; 2 tb Finely chopped dill or a pinch of cumin; (optional)

CATEGORY	CUISINE	TAG	YIELD
	Jewish		1	servings

INGREDIENTS

1	c	Couscous
2	c	Water or broth
4		Green onions; scallions or shallots, chopped, (about 1/2 cup)
3		Cloves garlic; minced
1		Red or green pepper; chopped
2	ts	Olive or canola oil
1	c	Mushrooms; sliced
		Salt and pepper; to taste
1/2	ts	Dried basil.
1	c	Cooked or canned chickpeas
1	md	Carrot grated
2	tb	Finely chopped dill or a pinch of cumin; (optional)

INSTRUCTIONS

Here is a Couscous&mushroom&chickpea recipe. Source:The Jewish
Homemaker (forgot what date)page 42 I tried it once. I liked it but
my kids did not.I might have also done something wrong but certainly
worth a shot.
Conventional Method: In a large saucepan, saute onions, garlic, and
red pepper in oil, until golden. Add mushrooms and cook 3 to 4
minutes longer. Add water or broth:bring to a boil. Stir in couscous
along with remaining ingredients, cover and bring back to a boil.
Reduce heat and simmer until all the liquid has been absorbed, about
5-10 minutes. Fluff with a fork before serving.
Posted to JEWISH-FOOD digest by Charles Rosenstein
<cr18@gezernet.co.il> on Jan 05, 1999, converted by MM_Buster v2.0l.

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