| Here's What's Cookin': | Chick-pea And Tomato Couscous |
| Submitted By: | |
| Ingredients: |
- 2 1/4 Cups (12 oz) couscous
- 4 tablespoons vegetable oil
- 2 onions, roughly chopped
- 2 garlic cloves, finely chopped or crushed
- 1 inch long piece fresh ginger root, peeled and finely chopped
(or 2 tsp preserved ginger)
- 1 teaspoon ground cumin
- 8 tomatoes, skinned and roughly chopped
(canned are ok - use two 14.5 oz cans)
- 1 cup vegetable stock (or chicken)
- 2 14 oz cans of chick peas (garbanzo beans), drained
- 1/2 cup plain yogurt
- 2 tablespoons chopped fresh coriander (or dried)
- 2 oz cashew nuts (optional -pecans work well too)
- salt and pepper to taste
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| Instructions: |
- Prepare couscous according to package directions.
- Meanwhile, heat the oil in a saucepan and cook the onion,
garlic, ginger and cumin for 5 minutes until softened. Stir in the
tomatoes, vegetable stock and chickpeas and bring to a boil. Turn down
heat and simmer to thicken.
- Fluff up the couscous with a fork and divide onto plates. Stir
the yogurt and chopped coriander into the stew and season to taste. Spoon
onto the bed of couscous, sprinkle nuts on top, and serve.
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| Oven Settings: | |
| Serving Suggestions: |
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| Yield: | |
