Ingredients:
1 tablespoon pine nuts
1 onions, sliced
1 tablespoon sweet chili sauce
1 teaspoon ground cumin
1 teaspoon fresh ginger or 1/2 teaspoon ground ginger
300 g chickpeas, drained ( canned or freshly cooked dried chickpeas)
1 red capsicums, chopped
1/2-1 bunch spinach, leaves shredded
1 large zucchini, sliced
1 carrots, sliced
1 (440 g) cans peeled tomatoes
1 tablespoon tomato paste
1/2 cup wine (optional)
cracked pepper
2 cups couscous
2 cups water
Directions:
Place pine nuts in frying pan and toast lightly for 1 minute.
Add onion, chilli sauce, cumin and ginger and stir over a high heat for 5 minutes or until onions are soft.
Add chickpeas, capsicum, spinach, zucchini, and carrot, and stir-fry for 4 minutes.
Add remaining ingredients and cook for 4 minutes longer or until vegetables are soft.
Meanwhile prepare couscous.
Place couscous in a serving bowl, pour on boiling water, cover and set aside for 3 minutes.
Use a fork to rake the couscous to separate grains.
Top with vegetable mixture.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.