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Vegetable Couscous

Serves 3 to 4

2 Tbs. Olive Oil (I use water for fat-free cooking)
2 Garlic cloves, minced
1 medium Onion, diced
2 tsp. Ground Cumin
tsp. Turmeric
1 tsp. Paprika
1/8 tsp Cayenne pepper
2 medium Zucchini, cut into -inch cubes
1 15-oz. can Chick-peas, rinsed and drained
1 16-oz can Tomatoes, finely chopped, with their juice
cup Raisins
1 cups Vegetable stock (or water, with broth powder added after it boils)
tsp Salt
1 cup Couscous

Heat the oil or water in a large skillet over medium-high heat. Add the garlic and onion and saute 2 minutes. Sprinkle in the cumin, turmeric, paprika, and cayenne and cook 2 minutes more, stirring often.

Stir in the zucchini, chick-peas, tomatoes, and raisins. Cover the pan and lower the heat to medium. Cook, stirring occasionally, until the zucchini is tender, about 15 minutes. Add salt to taste.

While the vegetables are cooking, prepare the couscous. Bring the vegetable stock or water to a boil and stir in the salt and the couscous. Cover, remove from heat, and let sit 5 minutes, or for up to 20 minutes. Fluff with a fork before serving.

Serve the couscous with the vegetable mixture mounded in the center.

From Quick Vegetarian Pleasures by Jeanne Lemlin.

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