Couscous Chickpeas

Vegetable Couscous with Chick-Peas (Adapted from Great Grains-Simon+Schuster)

4 c. water
2 c. quick-cooking couscous
2 Tbs. olive oil (I use veg. stock)
1 tsp. paprika
1/2 tsp. cumin
1/2 tsp. salt (may be omitted)
1/4 tsp. cayenne
1 medium onion, chopped
2 garlic cloves, minced
1/2 medium green pepper, chopped
1/2 medium red bell pepper, chopped
1 zucchini, chopped into 1/4 inch dice
1 medium tomato, seeded and chopped
1 cup canned chick-peas, rinsed and drained

1. In a medium saucepan, heat the water to boiling over high heat. Stir in the
couscous. Reduce heat to a simmer and cook, covered, until the couscous is
tender, about 5 minutes. Fluff the grains of couscous with a fork and let cool.

2. In a skillet heat the oil (stock), add the spices and cook for one minute,
stirring frequently. Add the onion, garlic and peppers. Cook until softened,
about 3-5 minutes.

3. Stir in the zucchini and tomato. Cook until slightly softened, about 3 min.
Add the chick-peas and cook 2 minutes longer, until heated through. Mound the
couscous on a large platter and top with cooked vegetables.

Serves 6, refrigerates well.