Ingredients:
1 zucchini, cubed
1 sweet potatoes, cubed
1 clove garlic, minced or pressed
1 tablespoon oil
1/4 cup water
1 (15 ounce) cans chickpeas
1 teaspoon ground cumin
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
1 red bell peppers, diced
1 yellow bell peppers, diced
2 cups uncooked couscous
1/2 cup raisins
Directions:
Saute the zucchini, sweet potato, and garlic in the oil until partially cooked, about 5 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 5 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 cover tightly, remove from the heat, and let set 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.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.