Ingredients
1 Zucchini, cubed
1 Sweet potato or small winter squash, cubed
1 Clove garlic, minced or pressed
1 Tablespoon oil
1/4 Cup water
1(15-oz) Can chick-peas
1 Teaspoon ground cumin
1/2 Teaspoon each: allspice, ground ginger, turmeric and paprika
1/4 Teaspoon each: Salt cayenne, and cinnamon
1 Red bell pepper, diced
1 Yellow bell pepper, diced
2 Cups uncooked couscous
1/2 Cups raisins
1 Sweet potato or small winter squash, cubed
1 Clove garlic, minced or pressed
1 Tablespoon oil
1/4 Cup water
1(15-oz) Can chick-peas
1 Teaspoon ground cumin
1/2 Teaspoon each: allspice, ground ginger, turmeric and paprika
1/4 Teaspoon each: Salt cayenne, and cinnamon
1 Red bell pepper, diced
1 Yellow bell pepper, diced
2 Cups uncooked couscous
1/2 Cups raisins
How to prepare
Sauté the zucchini, sweet potato or squash, and garlic in the oil until partially cooked, about five minutes. Use water as necessary to keep the vegetables from sticking. Drain and rinse the chick-peas. Add the spices, chick-peas, and peppers to the pan. Cover and cook for about five minutes.
Meanwhile, place the couscous and raisins in another saucepan. Add enough water so that the couscous is covered by about 1/2 inch. Bring the mixture to a boil, then covers tightly remove from the heat, and let sit at least 10 minutes. Remove the cover from the pepper/chick-pea mixture, Stir, and cook a few minutes longer to heat thoroughly and thicken. Serve the bean- pepper stew over the couscous.
Using frozen peppers cut the cooking time to about 20 minutes.
Yield
Four Servings
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