seven vegetable couscous.
2 tablespoons olive oil
2 carrots, cut into 1/4-inch slices
1 red bell pepper, seeded and cut into 1/4-inch dice
1 pound small zucchini, halved lengthwise, cut into 1/2-inch slices
1 bunch scallions, trimmed and cut into 1/2-inch pieces
1 pound plum tomatoes, chopped
1 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon turmeric
1/2 teaspoon black pepper
4 cups water
One 16-ounce can chickpeas, drained and rinsed
1 cup fresh peas
1/4 cup minced parsley or cilantro
1 10-ounce box couscous (makes 4-1/2 cups)
1.) Heat the oil in a large saucepan. Add the carrots and cook, covered, until softened, about 5 minutes. Stir in the red bell pepper, zucchini, scallions, and tomatoes, along with the salt, cinnamon, turmeric, and black pepper. Add the water and bring to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes. Add the chickpeas, peas, and parsley or cilantro, and cook 10 minutes longer. Keep warm while you prepare the couscous.
2.) Prepare the couscous according to the package directions. Mound the hot couscous onto a serving platter and surround with vegetables, using a slotted spoon. Taste broth to adjust the seasoning, adding more salt if necessary. Serve the broth on the side.