Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Chopped onions
1/2 c Chopped carrot
1 tb Plus 1 ts; minced garlic
4 ts Olive oil
1 cn (28-oz) Italian Plu tomatoes
With juices
1 cn (15 to 16-oz) garbanzo beans
(chick-peas) rinsed, drained
1/4 ts Dried oregano, crumbled
1/4 ts Dried thyme, crumbled
1/4 ts Dried crushed red pepper
1/4 c Chopped fresh parsley
2 c Water
1 1/2 c Couscous

Combine chopped onion, chopped carrot, 1 Tbs. minced garlic and 1 tsp.
olive oil in large non-stick skillet. Cover and cook mixture over low
heat until vegetables are tender, stirring frequently, about 15
minutes. 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. Season to
taste with salt and pepper. (Can be prepared one 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 skillet over low heat. Add remianing 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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