[recipe - vegan] Middle Eastern Chickpeas With Couscous

[Guest guest]

1 tablespoon olive oil

1 medium yellow squash*

cut in half lengthwise

then crosswise in 1/2-in.-thick slices

1 zucchini

cut in half lengthwise

then crosswise in 1/2-in.-thick slices

29 ounces diced tomatoes with onion and garlic -- (canned)

19 ounces chickpeas -- rinsed

20 pitted kalamata olives*

1/3 cup raisins

1 teaspoon ground cumin

1 teaspoon ground coriander -- (optional)

1/2 teaspoon freshly ground pepper

5 5/8 ounces boxed couscous with toasted pine nuts -- (5.6 ounces)*

 

 

1. Heat oil in a large nonstick skillet over medium heat. Add yellow

squash and zucchini and cook, stirring occasionally, 5 minutes or

until lightly browned.

 

2. Add remaining ingredients except couscous; stir to mix. Bring to a

boil, reduce heat, cover skillet and simmer 5 minutes to blend

flavors.

 

3. Uncover and simmer 8 to 10 minutes longer until liquid is reduced

slightly.

 

4. Meanwhile prepare couscous as box directs.

5. Serve chickpea mixture over couscous.

 

* I doubled up on the squash, omitted the olives, and used regular

cous cous.

**We had alot of the chick pea mixture left over. Thomas had the

great idea of putting it all in our lil blender. Amazing stuff..sorta

like a hummus dip. I don't usu like olives, but think the olives

blended w/ the chick pea mixture would have been good.