Curried Chickpeas and Vegetables Over Couscous

[Guest guest]

after you taste this you will see what I raw diet would have you missing.  This

is packed with flavor and everyone asked for the recipe.

Bertha

 

Curried Chickpeas and Vegetables Over Couscous

 

1 tbsp. canola or olive oil  

2  carrots, peeled and sliced  

2 cups broccoli florets

1  red pepper, julienned   

1  zucchini, julienned   

1  red or brown onion, large diced

1 19 oz. can chick peas  

3 tbsps. canola or olive oil

2 to 3 tsps. curry powder

1 tsp. cumin

2  cloves garlic, minced   

1/2 cup vegetable stock  

1 tbsp. lemon juice  

4 cups cooked couscous  

salt to taste  

 

Pour 1 tbsp. canola oil into a large frying pan. Saute carrots, broccoli, red

pepper, zucchini and red onion quickly over medium heat, about 2 minutes. Add

chick peas and heat through, until all vegetables are tender crisp.

Meanwhile, in small saucepan, heat remaining oil over medium heat. Add curry

powder, cumin and garlic and cook, stirring, for 1 minute. Add  stock and lemon

juice and simmer, uncovered, for 2 to 3 minutes.

Prepare couscous according to package instructions. Toss vegetables with curry

mixture.

Pile couscous into serving bowl. Spoon vegetables and sauce over top. This dish

can be served immediately as a hot side dish or chilled and served as a cold

salad. Yields 6 to 8 servings.