Moroccan Couscous With Chickpeas and Tomatoes

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Moroccan Couscous With Chickpeas and Tomatoes

 

1 cup instant

couscous

1/3 cup dried currants

2/3 cup boiling water or vegetable

broth

1 16 ounce can chickpeas, drained

1 10 ounce can diced tomatoes with

chilies

1/2 cup tiny frozen peas, thawed

1/2 teaspoon ground

cumin

salt, cayenne pepper to taste

1/3 cup chopped

cilantro

 

Combine couscous and currants in a medium bowl. Pour boiling

water or broth over.

Mix with a fork so all couscous is moistened, cover and

let stand 5 minutes.

Combine drained chickpeas and tomatoes with their liquid

in a microwave-safe dish (or small saucepan). Microwave on high power (or cook)

until hot, 3 minutes. Add peas, cumin, salt and cayenne; mix well.

Add salt

and cayenne pepper to taste to couscous; fluff with a fork to separate

grains.

Spoon into serving bowl; top with chickpea mixture and sprinkle

cilantro over top. Serves 3 to 4.

 

 

 

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