Vegetable Couscous

Vegetable Couscous
Serves 3 to 4
If couscous is not available, this easy dish can be served over whole grains, such as millet, quinoa, or brown rice.
2 Tbs. water

2 Garlic cloves, minced

1 medium Onion, diced

2 tsp. Ground Cumin

½ tsp.Turmeric

1 tsp. Paprika

1/8 tsp Cayenne pepper

2 medium Zucchini, cut into ½-inch cubes

1 package of sliced fresh mushrooms

1 15-oz. can Chick-peas, rinsed and drained

16-oz diced canned Tomatoes, finely chopped, with their juice

8-oz can tomatoe sauce

½ cup Raisins

1tsp Vegetable broth powder

1 cup whole wheat Couscous

1 1/2 cup water

Heat the 2 tbsp. water in a large skillet over medium-high heat. Add the garlic and onion and sauté 2 minutes. Sprinkle in the cumin, turmeric, paprika, and cayenne and cook 2 minutes more, stirring often.

Stir in the zucchini,mushrooms, chick-peas, tomatoes, and raisins. Cover the pan and lower the heat to medium. Cook, stirring occasionally, until the zucchini is tender, about 15 minutes.

While the vegetables are cooking, prepare the couscous. Bring the 1 1/2 cup of water to a boil and stir in the vegetable broth and the couscous. Cover, remove from heat, and let sit 5 minutes, or for up to 20 minutes. Fluff with a fork before serving.
Serve the couscous with the vegetable mixture mounded in the center.