Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Couscous
3/4 c Vegetable juice
1/2 c Water
1 tb Olive oil
2 lg Leeks, cleaned, trimmed
-- sliced
1/2 ts Chili powder
1 c Chickpeas, cooked drained
1 ea Red bell pepper, julienned
1/4 c Cilantro, chopped

Preheat oven to 350F.

Place couscous in an ovenproof dish with a tight fitting lid. Pour
the juice water over the couscous stir to mix. Set aside,
uncovered, for at least 15 minutes. Then, cover the dish bake for
20 minutes.

Saute the leeks in oil in a large skillet, for 1 minute. Stir in the
chickpeas chili powder. Reduce heat cover. Cook until the leeks
are soft, about another 5 minutes. Remove the lid, slightly increase
the heat add the pepper slices. Cook for a further 3 minutes.

Mix together the sauteed vegetables with the couscous in a large bowl.
Add the cilantro serve.

"Vegetarian Gourmet" Winter, 1995

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