Couscous with Chick-peas and Vegetables

By ruthg

Makes 6 servings

Calories 324, Fat 2g, Cholesterol 0mg, Sodium 330mg

Ingredients

• 1 cup dried chick-peas (garbanzo beans)
• 2 cans (14 ounces each) fat-free reduced-sodium chicken broth
• 1 large onion, quartered and sliced
• 2 large cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon red pepper flakes
• 1/2 teaspoon paprika
• 1/2 teaspoon saffron or turmeric (optional)
• 1/2 teaspoon salt
• 1/2 pound eggplant, cut into 3/4-inch cubes
• 1 large sweet potato, peeled and cut into 3/4-inch cubes
• 3/4 pound zucchini, cut into 3/4-inch cubes
• 1 can (14 1/2 ounces) chopped tomatoes
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh cilantro
• 4 cups hot cooked couscous, cooked without salt

Details

Servings 6
Cooking time 80mins

Preparation

Step 1

1. Sort and rinse chick-peas. Cover with water and let soak overnight; drain, Place in Dutch oven with chicken broth; bring to a boil over high heat.
2. Add onion, garlic, cinnamon, red pepper flakes, paprika and saffron; reduce heat to low. Cover and simmer 1 hour or until beans are tender. Stir in salt.
3. Add eggplant and sweet potato; cook 10 minutes. Add zucchini and tomatoes; cook 10 minutes or just until all vegetables are tender. Stir in parsley and cilantro; spoon mixture over hot couscous. Garnish with sweet potato slices and chives, if desired.