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LOCATION: Recipes >> Middle Eastern >> Couscous 15

Print this Recipe    Couscous 15

Couscous
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 tomatoesk canned with juices
15 oz chick-peas canned, rinsed and drained
1/4 ts oregano, crumbled, dried
1/4 ts thyme, crumbled, dried
1/4 ts cayenne pepper
3 tb parsley
2 ts salt-free bullion
1 tb wine 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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