Recipe - Couscous With Spicy Chick Pea Stew

3 cup Couscous
One fourth cup Olive Oil
2 Onions Chopped
3 md Carrots Sliced
2 teaspoon Each Ground Cinnamon,
Ground Cumin,
Ground Coriander
One half cup Corn Kernels
One half pound Zucchini Diced
1 1/3 cup Dried Chick Peas Cooked
OR
2 cn (14Oz) chick peas, drained
1 qt Water
One fourth cup Tomato Paste
2 One half cup Warm Water
Freshly Ground Black Pepper

1. Spread Couscous Out on a Large Deep Plate and Pour the Warm Water
Evenly Over It. Then Rub the Couscous Lightly With Your Fingers To
Separate the Grains. Set the Plate Aside. 2. Heat Half the Oil in a Large
Saucepan, add the Onion and Carrots and Saute Gently for 10 Minutes. Stir
in the Spices and Cook for a Further 23 Minutes, Stirring. 3. Stir in the
Corn, Zucchini and Chick Peas (May Use Fava Beans instead). Then add the
Water and Tomato Paste. Bring To a boil, Then Turn the Heat Down So That
the Chick Pea Stew Simmers. 4. By Now, the Couscous Will Have Absorbed the
Water. Put It Into a Metal Sieve, Metal Colander or Steamer Saucepan,
Breaking It Up a Bit With Your Fingers Again as You Do So. If Your
Container Has Large Holes, You May Prefer To Line It With a Piece Of
Cheesecloth To Prevent the Grains from Falling Through, But I Never Found
this Necessary. 5. Put the Steamer, Colander or Sieve Over the Vegetable
Stew, Cover With a Lid or Plate and Cook Gently for 2530 Minutes. 6.
Season To Taste With Pepper. Stir the Remaining Olive Oil Into the
Couscous, Then Put the Couscous on a Large, Warmed Serving Dish, Garnish
With the Coriander and Serve Immediately.Serve With a Green Salad.

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