Sunday, October 9, 2011

Spicy Egyptian Couscous

This is a delicious, quick easy veggie recipe that makes a nice light but comforting dinner. I found it here, but these are my adaptations.

1 cup couscous (and 2 c water for cooking or else 1c water/ 1c broth)
1/2 an onion, chopped
1 tbsp. olive oil
1 zucchini, cut in 1/2-inch pieces
1 cup carrots, grated
1/2 tsp. coriander
pinch cayenne pepper (more if you like spice)
2 cloves garlic, crushed (or 2 tsp chopped garlic from the jar)
3/4 tsp. cumin
1 can garbanzo beans, drained
4 tsp. water

Cook the couscous by itself (just bring the 2c water to a boil, pour in the dry couscous, cover, and let it sit while you do the rest).

Heat up the oil and add the coriander, cayenne, garlic, cumin- stir for a minute, then add the onion, zucchini, and cook until soft. Then, pour in the beans and 4 tsp water. Combine with cooked couscous, stir, let sit a bit to mix, then eat! It also reheats really well in the microwave for lunch.

The flavors in this are nice- the carrots give it a sweetness, and if you put enough cayenne to get some heat, it makes a nice combination. The zucchini and extra water also make it very moist. Give it a shot!

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