Moroccan Chickpeas and Veggies over Couscous

Makes: 4 servings

The chickpea (also garbanzo bean, Indian pea) is an edible legume of the family Fabaceae, subfamily Faboideae. Chickpeas are high in protein and one of the earliest cultivated vegetables. 7,500-year-old remains have been found in the Middle East.

ingredients

1 3/4 cups vegetable stock
1 cup instant couscous
1 tbsp. olive oil
1 onion, chopped
1 red pepper, thinly sliced
1 fennel butter, thinly sliced
2 cloves garlic, minced
2 1/2 cups canned chickpeas, drained and rinsed
2 tsp. cumin
1 tsp. coriander
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. cayenne pepper
1/4 cup chopped parsley
2 tbsp. toasted sliced almonds

directions

1
Boil 1 1/4 cups stock.
2
Pour over couscous in large, wide bowl.
3
Stir, cover, and let stand 5-10 minutes.
4
Heat oil and stir in onion, red pepper, fennel, and garlic, and cook until lightly softened (5 minutes).
5
Stir in chickpeas, cumin, coriander, salt, cinnamon, and cayenne and cook a minute to season chickpeas and veggies.
6
Stir in remaining 1/2 cup stock, increase heat, and bring to a boil.
7
Cook, uncovered, until heated through and most of liquid has evaporated (3-4 minutes).
8
To serve, fluff couscous with a fork.
9
Spoon chickpeas over couscous, sprinkle with parsley and almonds.