Ingredients:
- 1 sweet potato, chopped
- 1 zucchini, sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/4 cup water
- 1 15 ounce can chickpeas
- 2 red or yellow bell peppers
- 1 tsp cumin
- 1/2 tsp ground allspice
- 1/2 tsp ginger
- 1/2 tsp paprika
- dash cayenne pepper
- dash cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 cups couscous, uncooked
- water
- 1/2 cup pine nuts (optional)
- 1/2 cup raisins
Preparation:
Sautee the sweet potato, zucchini and garlic in olive oil until just barely tender, about 5 minutes.Add chickpeas, bell peppers, water and spices. Cover and allow to simmer for another 5 minutes, stirring occasionally.
In a large saucepan, cover the couscous with water. Bring to a boil, then cover, remove from heat, and allow to sit for about 15 minutes, or until couscous becomes light and fluffy when mixed.
Pour the beans and peppers over the couscous and serve hot.
