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Vegetable Couscous

Categories: Kid-friendly, Low-fat, Quick to fix, Vegetarian
Type: Side Dishes

Veggies and chickpeas enliven easy-to-cook couscous in this healthy side dish.

Serves: serves 4


  • olive oil, for frying
  • 1 small onion, finely chopped
  • 2 carrots, halved lengthwise and sliced
  • 1 zucchini, halved lengthwise and sliced
  • half red pepper, deseeded and chopped
  • 1 tsp (or more to taste) ground cumin
  • 2 tomatoes, peeled and diced
  • salt
  • 1-2 tbsp fresh cilantro leaves
  • 13 oz (400 g) canned chickpeas, drained
  • 3/4 cup couscous

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  1. Heat a little olive oil in a frying pan over medium heat. Add the onion and fry until golden.
  2. Add the carrots, zucchini, red pepper, and ground cumin and continue to fry for a few minutes.
  3. Add the tomatoes, a little salt, and the cilantro.
  4. Simmer for about 10 minutes, or until the vegetables are cooked and nicely tender.
  5. Add the chickpeas and heat through.
  6. While the vegetables are cooking, steam the couscous, according to the package instructions.
  7. Serve the vegetables and steamed couscous together.

Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
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