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Vegetable Couscous

2 Tbsp olive oil
1/2 cup sliced celery
1/2 cup chopped onion
2 carrots, thinly sliced
1 clove garlic, minced
1 tsp ground cumin
1/2 tsp paprika
1/4 tsp ground ginger
pinch of cayenne pepper
1 can (14-1/4oz) chicken or vegetable broth
3 small new potatoes, quartered
1 cup chopped tomatoes
1 sm zucchini, cut into 1 inch pieces
1 can (150z) chickpeas, rinsed and drained
1 pkg (10 oz) couscous
1/2 tsp cinnamon
1/2 tsp salt
2 cup boiling water
1/2 cup chopped parsley or mint

In a large skillet, heat oil over medium heat. Add celery, onion
and carrots; cook 8-9 minutes, stirring occasionally. Add garlic,
cumin, paprika, ginger and cayenne pepper; cook 30 seconds, stirring
occasionally. Add broth and potatoes; bring to a boil. Cover;
reduce heat to medium low. Simmer 15 minutes. Stir in tomato,
zucchini and chickpeas. Cover; continue to simmer 10 to 15 minutes
or until zucchini is tender. Meanwhile, place couscous in 8x8x2
inch glass baking dish. Stir in cinnamon and salt. Pour water over
couscous; cover with foil. Let stand 8-10 minutes or until liquid
is absorbed. Fluff with fork. Serve vegetables over couscous.
Sprinkle with parsley.


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