Ingredients
| Quantity | Ingredients |
|---|---|
| 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 |
Directions
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.
Source: www.todaysparent.com