Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Water « medium red bell pepper,
2 c Quick-cooking couscous -chopped
2 T Olive oiul 1 ea Zucchini, chopped into ¬"
1 t Paprika -dice
« tsp. cumin 1 md Tomato, seeded and chopped
« tsp. salt -into ¬" dice
¬ tsp. cayenne pepper 1 c Canned chickp eas, rinsed
1 md Onion, chopped -and drained
2 ea Garlic cloves, minced 1 ea In medium saucepan, heat
« medium green bell pepper, -the water to boiling over
-chopped -high heat. Stir in

couscous. Reduce the heat to a simmer and cook, covered until the
couscous is tender, about 5 minutes. Fluff the grains with a fork and
let cool. 2. In a large skillet, heat the oil over medium-high heat.
Add the paprika, cumin, salt and cayenne pepper and cook for 1
minute, stirring frequently. Add the onion, garlic and green and red
peppers. Cook, stirring occasionally, until soft, 3 to 5 minutes. 3.
Stir in the zucchini and tomato. Cook until slightly softened, about
3 minutes. Add the chick peas. Cook 2 minutes longer, until heated
through. Mound the couscous on a large platter. Top with the cooked
vegetables. From "Great Grain" by Linda Drachman Peter Wynne AR/95

Submitted By APRIL ROCHE On 01-25-95

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