Recipe - Chick-Peas In Chunky Tomato Sauce Over Cousco

1 One half cup Chopped onions
One half cup Chopped carrot
1 tablespoon Plus 1 ts; minced garlic
4 teaspoon Olive oil
1 cn (28oz) Italian Plu tomatoes
With juices
1 cn (15 to 16oz) garbanzo beans
(chickpeas) rinsed, drained
One fourth teaspoon Dried oregano, crumbled
One fourth teaspoon Dried thyme, crumbled
One fourth teaspoon Dried crushed red pepper
One fourth cup Chopped fresh parsley
2 cup Water
1 One half cup Couscous

Combine chopped onion, chopped carrot, 1 Tbs. minced garlic and 1 tsp.
olive oil in large nonstick skillet. Cover and cook mixture over low heat
until vegetables are tender, stirring frequently, about 15 minutes. Add
tomatoes with juices, chickpeas, oregano, thyme, and red pepper and bring
to boil. Stir mixture, crushing tomatoes with side of spoon. Reduce heat to
low and simmer uncovered until sauce thickens and flavors blend, about 20
minutes. Add parsley. Season to taste with salt and pepper. (Can be
prepared one day ahead. Cover and refrigerate. Rewarm over low heat before
continuing.) Bring 2 cups water to boil in heavy medium saucepan. Stir in
couscous. Remove from heat, cover and let stand 10 minutes. Fluff with
fork. Heat remaining 3 teaspoons olive oil in heavy skillet over low heat.
Add remianing 1 teaspoon minced garlic and cook 1 minute. Stir garlic and
oil mixture into couscous. Season to taste with salt and pepper. Spoon
couscous into shallow bowl, ladle tomato mixture over and serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini