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Christian Vegetarian Association Presents:
Take Heart!

Spicy Couscous with Chickpeas

This dish comes straight to us from Algeria. Traditionally, couscous is steamed two or three times in a steamer called a kiska. The couscous available in supermarkets is pre-steamed and dried so only needs liquid to absorb and is ready in a few minutes.


2 teaspoons olive oil

1 onion, sliced thin

2 carrots, sliced diagonally

1 cup diced tomatoes

1/4 teaspoon of turmeric, cumin and cinnamon

1 cup cooked chickpeas

2 scallions, chopped

1 teaspoon chopped chilies

2 cups uncooked couscous

3 cups vegetable broth

1/4 cup chopped parsley


Heat oil in a large saucepan over medium heat. Sauté onion, carrots and tomatoes, stirring until soft but not brown, about 5 minutes. Add up to 1/3 cup of water if necessary. Add spices and cook 1 minute. Add chickpeas, scallions, chilies, couscous and broth. Stir together and bring to a boil. Cover and remove from heat. Let stand until liquid is absorbed, about 5 minutes. Add parsley and salt and pepper to taste. Fluff with a fork before serving.

Makes 4 servings.

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