Cous Cous, Chickpeas and Vegetables

(Suzi Alexander and David Peterson)

 

2 tsp. canola or olive oil

1 small turnip, cut into matchsticks

1 small onion, thinly sliced

1 small red bell pepper, 1” dice

2 !/4 C chicken or vegetable broth           

1 med. zucchini, quartered lengthwise

salt and pepper to taste

then cut into 1” slices

2 small carrots, cut into matchsticks

1-15 oz. can chickpeas, drained, rinsed

1 tsp. cumin

1 3/4 C (10 oz. box) couscous

1/4 tsp. cinnamon

2 T. parsley, minced

 

Heat oil in med. saucepan with cover.  Sauté onion 2 min or till lightly browned.  Add broth, pinch each salt and pepper, and bring to full boil. 

 

Add carrots, cumin, and cinnamon; cover and cook over med. heat for 2 min.  Add turnip and bell pepper; cover and cook 1 min. more. 

 

Add zucchini, chickpeas, couscous and parsley.  Stir well, cover and remove from heat.  Steam 5 min., toss to distribute vegetables.  Add hot pepper sauce if desired.