Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Chopped onion (1 lg onion)
1/2 c Carrot, chopped
2 ts Garlic powder
2 ts Olive oil
28 oz Italian plum tomatoes
- canned with juices
15 oz Chick-peas canned, rinsed
- thoroughly, drained
1/4 ts Oregano, crumbled, dried
1/4 ts Thyme, crumbled, dried
1/4 ts Cayenne pepper
3 tb Parsley, dry
2 ts Salt-free bullion
1 tb Wne vinegar
2 ts Sugar
2 c Water
1 1/2 c Couscous

Combine chopped onion, chopped carrot, garlic powder and olive oil in
large nonstick skillet. Cover and cook mixture over low heat until
vegetables are tender, stirring frequently, about 15 minutes. If
veggies start to burn, ass a little red wine or water. Add tomatoes
with juices, chick-peas, oregano, thyme and red pepper and bring to
boil. Stir mixture, crushing tomatoes with side of spoon. Reduce heat
to low and simmer uncovered until sauce thickens and flavors blend,
about 20 minutes. Add parsley, vinegar, sugar and salt free bullion.
(Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low
heat before continuing.)

Bring 2 cups water to boil in heavy medium saucepan. Stir in couscous.
Remove from heat, cover and let stand 10 minutes. Fluff with fork.
Heat remaining 3 teaspoons olive oil in heavy small skillet over low
heat. Add remaining 1 teaspoon minced garlic and cook 1 minute. Stir
garlic and oil mixture into couscous. Season to taste with salt and
pepper. Spoon couscous into shallow bowl. Ladle tomato mixture over
and serve.

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