Title: Chick-Peas in Chunky Tomato Sauce over Cousco
Categories: Bean Pasta Entree Lowfat Blank
Yield: 4 Servings

1 1/2	c	Chopped onion (1 lg onion)
1/2	c	Carrot, chopped
2	ts	Garlic powder
2	ts	Olive oil
28	oz	Italian plum tomatoes canned with juices
15	oz	Chick-peas canned, rinsed thoroughly, drained
1/4	ts	Oregano, crumbled, dried
1/4	ts	Thyme, crumbled, dried
1/4	ts	Cayenne pepper
3	tb	Parsley, dry
2	ts	Salt-free bullion
1	tb	Wne vinegar
2	ts	Sugar
2	c	Water
1 1/2	c	Couscous

Combine chopped onion, chopped carrot, garlic powder and olive oil in large nonstick skillet. Cover and cook mixture over low heat until vegetables are tender, stirring frequently, about 15 minutes. If veggies start to burn, ass a little red wine or water. Add tomatoes with juices, chick-peas, oregano, thyme and red pepper and bring to boil. Stir mixture, crushing tomatoes with side of spoon. Reduce heat to low and simmer uncovered until sauce thickens and flavors blend, about 20 minutes. Add parsley, vinegar, sugar and salt free bullion. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before continuing.)

Bring 2 cups water to boil in heavy medium saucepan. Stir in couscous. Remove from heat, cover and let stand 10 minutes. Fluff with fork. Heat remaining 3 teaspoons olive oil in heavy small skillet over low heat. Add remaining 1 teaspoon minced garlic and cook 1 minute. Stir garlic and oil mixture into couscous. Season to taste with salt and pepper. Spoon couscous into shallow bowl. Ladle tomato mixture over and serve.

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