Spicy Couscous with Leeks, Chickpeas & Peppers

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Spicy Couscous with Leeks, Chickpeas & Peppers

 

1 cup couscous

3/4 cup vegetable juice

1/2 cup water

1 tbsp. olive oil

2 large leeks, cleaned, trimmed, sliced

1/2 tsp. chili powder

1 cup chickpeas, cooked, drained

1 red bell pepper, julienned

1/4 cup cilantro, chopped

 

Preheat oven to 350 degrees.

Place couscous in an ovenproof dish with a tight fitting lid. Pour

the juice and water over the couscous, stir to mix. Set aside,

uncovered, for at least 15 minutes. Then, cover the dish and bake for

20 minutes.

Saute the leeks in oil in a large skillet, for 1 minute. Stir in the

chickpeas and chili powder. Reduce heat and cover. Cook until the leeks

are soft, about another 5 minutes. Remove the lid, slightly increase

the heat and add the pepper slices. Cook for a further 3 minutes.

Mix together the sauteed vegetables with the couscous in a large bowl.

Add the cilantro and serve. serves 4.

 

 

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