Recipe - Couscous With Chick-Peas And Tomatoes

1 One half cup Canned chicken broth
2 tablespoon (One fourth stick) butter
1 cup Couscous
1 Tomato; seeded, minced
One half cup Drained canned chickpeas;
(garbanzo beans)
One fourth cup Raisins
One fourth teaspoon Ground cinnamon
One fourth teaspoon Dried basil; crumbled
One fourth teaspoon Dried thyme; crumbled

Offer this healthful Moroccan grain dish as a main course or as an
accompaniment to roasted chicken.

Preheat oven to 350°F. Butter small baking dish. Bring chicken broth and
butter to boil in heavy medium saucepan. Add couscous. Reduce heat to low.
Cover and simmer until couscous is tender and has absorbed all liquid,
about 5 minutes. Stir in tomato, chickpeas, raisins, cinnamon, basil and
thyme. Season to taste with salt and pepper. Transfer mixture to baking
dish. Cover and cook until heated through, about 15 minutes.

4 servings

Bon Appétit November 1991 Lori D. Shaller: Arlington, Massachusetts

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 05, 1998