Title: Couscous with Chickpeas and Vegetables
Categories: Grain Moroccan Vegetable Mushroom
Yield: 6 Servings

1/2	c	Chickpeas -- dried
2	tb	Virgin olive oil
2		Cloves garlic -- crushed
1		Onion -- chopped
1	ts	Ground cinnamon
1	ts	Paprika
1	ts	Ground cumin
2		Carrots -- sliced 1/4"
4		Baby turnips
4	c	Sweet potato -- chunks
1	c	Tomato juice -- or less
1 1/2	c	Vegetable broth
3		Sliced zucchini
		(courgettes)
1/4	c	Dried apricots
8		Button mushrooms
2	tb	Chopped parsley
		Salt -- to taste
		Freshly ground black pepper
		To taste
1	c	Water
1 1/3	c	Couscous -- instant
3	tb	Golden raisins --
		(sultanas)
		Chopped chives -- for
		Garnish
		Yellow rose petals -- for
		Garnish,
		Optional

PREPARATION (2 hours or overnight) - Rinse peas and sort. Place in a bowl, cover with boiling water and soak for a t least 1 hour or overnight. Drain, place in a large saucepan and cover with fresh water. Cover (lid) and bring to a boil. Cook over medium heat until tender, about 1 hour. Drain and set aside.

COOKING (40 minutes) - Heat 1 tablespoon of the oil in a large, heavy-bottomed saucepan over low-medium heat. Add the garlic, onion, cinnamon, paprika and cumin. Cook, stirring occasionally, until theonion is soft, about 3 minutes. - Add the carrots, turnips and sweet potatoes and cook, stirring continuously, for 5 minutes. - Add the tomato juice and stock and bring to a boil. Cover, reduce the heat and simmer for 15 minutes. Add the chickpeas, okra/squash, apricots, mushrooms and parsley and simmer until the vegetables are tender, about 10-12 minutes. Season to taste with the salt and pepper. - Bring the water to a boil in a large saucepan. Add the couscous and sultanas and mix well with a fork. Remove the pan from the heat and let stand for 2 minutes to allow pasta toswell. Add the remaining oil to center of the couscous, return pan to heat and cook over medium heat, stirring until heated through, about 4 minutes. - Spoon couscous around the edge of a serving dish. Garnish with the chives. Spoon chickpea and vegetable mixture in the center and sprinkle with rose petals, if using. Serve immediately.

490 cals | 10 g of fat. Recipe By : World's Finest: Pasta and Grains (1996)

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