|1 tbsp (15 ml)||olive or vegetable oil|
|1||medium onion, chopped|
|1 clove||garlic, minced|
|1 cup (250 ml)||diced canned tomatoes, with liquid|
|1 cup (250 ml)||canned chickpeas, drained|
|1 cup (250 ml)||frozen green peas|
|1 cup (250 ml)||frozen or canned corn kernels|
|1 tbsp (15 ml)||chopped fresh basil (or 1 tsp/5 ml dried)|
|1 tbsp (15 ml)||chopped fresh parsley|
|1 cup (250 ml)||vegetable or chicken broth|
|1 cup (250 ml)||uncooked couscous|
|1/2 tsp (2 ml)||salt|
|1/4 tsp (1 ml)||black pepper|
In a large skillet or Dutch oven, heat the oil over medium heat. Add the onion and garlic and cook, stirring, for 5 to 7 minutes, or until the onion is softened and beginning to brown.
Add the tomatoes, chickpeas, green peas, corn, basil and parsley and continue to cook, stirring occasionally, for about 5 minutes.
Add the broth, increase the heat to high and bring the mixture to a full boil. Stir in the couscous, salt and pepper, cover and turn off the heat. Let sit for 5 minutes. The couscous will absorb the liquid and become tender without any further cooking.
Fluff with a fork and serve immediately.
Makes 3 to 4 servings.