Curried Tomatoes & Chickpeas W/ Couscous |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A quick and easy dinner. I use veggie stock to keep this recipe all vegetarian. Ingredients:
2 cups stock |
1 1/2 cups couscous |
1 teaspoon vegetable oil |
3 cups diced tomatoes |
1/2 cup stock |
2 teaspoons curry powder |
2 teaspoons minced garlic |
2 cups canned chick-peas (rinsed) |
coriander |
chopped green onion |
salt and pepper, to taste |
Directions:
1. Bring 2 cups stock to boil, add couscous. Cover and remove from heat. Let stand 5 minutes.
2. Heat oil in saucepan. Add tomatoes, 1/2 cup stock, curry powder and garlic. Cook about 5 minutes until tomatoes break down. Stir in chickpeas and cook another 3 minutes until hot.
3. Mix in couscous, coriander, salt and pepper, and green onions.
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