Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Rice/grains
Main dish Bean
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Chopped onions
1/2 c Chopped carrot
1 tb Plus 1 ts -- minced garlic
4 ts Olive oil
1 cn (28-oz) Italian Plu tomatoes
With juices
1 cn (15 to 16-oz) garbanzo beans
(chick-peas) rinsed, drained
1/4 ts Dried oregano, crumbled
1/4 ts Dried thyme, crumbled
1/4 ts Dried crushed red pepper
1/4 c Chopped fresh parsley
2 c Water
1 1/2 c Couscous
Combine chopped onion, chopped carrot, 1 Tbs. minced
garlic and 1 tsp. olive oil in large non-stick
skillet. Cover and cook mixture over low heat until
vegetables are tender, stirring frequently, about 15
minutes. Add tomatoes with juices, chick-peas,
oregano, thyme, and red pepper and bring to boil. Stir
mixture, crushing tomatoes with side of spoon. Reduce
heat to low and simmer uncovered until sauce thickens
and flavors blend, about 20 minutes. Add parsley.
Season to taste with salt and pepper. (Can be prepared
one day ahead. Cover and refrigerate. Rewarm over low
heat before continuing.) Bring 2 cups water to boil in
heavy medium saucepan. Stir in couscous. Remove from
heat, cover and let stand 10 minutes. Fluff with fork.
Heat remaining 3 teaspoons olive oil in heavy skillet
over low heat. Add remianing 1 teaspoon minced garlic
and cook 1 minute. Stir garlic and oil mixture into
couscous. Season to taste with salt and pepper. Spoon
couscous into shallow bowl, ladle tomato mixture over
and serve.
