Recipe by Aunt Cookie
This is a speedy, healthy (no added fat!)side dish. If you've never had couscous before, you should give it a try...it cooks really fast, and it has a nice, fluffy texture.
Top Review by I'mPat
I scaled this back for 3 serves but when I went to make it I discovered I did not have chickpeas so subed with corn kernels and I put the vegies in the sherry and spices for a couple of hours before cooking them in the frypan but only allowed 3 minutes as I had diced them small and that was all they needed and then out of sheer habit I mixed the vegies with the couscous and served on the individual plates and we all enjoyed as side. Thank you Aunt Cookie for posting and to Annacia for recommending, made for I Recommend tag game.
- 1 1⁄2 cups vegetable broth
- 1 cup uncooked couscous
- 8 ounces canned chick-peas, drained
- 1 garlic clove, minced
- 1⁄2 cup onion, minced
- 2⁄3 cup yellow pepper, chopped
- 1 celery rib, chopped
- 1 small carrot, finely chopped
- 1⁄4 cup water
- 2 tablespoons sherry wine
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon allspice
- 1⁄8 teaspoon ground mace
- 1⁄2 teaspoon salt
Directions See How It's Made
- Bring the broth to a boil in a saucepan. Stir in couscous, cover, and remove from heat.
- After five minutes, fluff couscous with a fork, cover again, and set aside.
- Combine chickpeas, vegetables, water, and sherry in a frying pan.
- Cover and cook 10 minutes over medium heat.
- Add seasonings and stir.
- To serve, ring couscous around a platter and mound the vegetable mixture in the center.