Vegetable Couscous with Herbs
Ingredients:
- 1 1/3 cups couscous
- l/4 cup cooking oil
- 1 large sliced onion
- 4 Sliced carrots
- 1 fennel bulb, cut into 1 in pieces
- 1large eggplant cut into 1/2 in cubes
- 4 cloves minced garlic
- 1 Chopped jalapeno pepper
- l/4 cup tomato paste
- 2 teaspoons ground coriander
- 1 1/2 teaspoons caraway seeds
- 5 1/2 cups water
- 1 1/2 cups drained cooked chickpeas
- Salt and pepper to taste
Method:
1. Heat the oil in a large saucepan. Add onion fennel, eggplant, carrot, garlic and jalapeño, cook uncovered on high heat 2 - 3 min, cover and reduce the heat simmering about 8 min.
2. Add tomato paste coriander, caraway seeds salt and pepper and cook stirring for extra 2 min
3. Add the 3 cups of water and bring to boil, reduce the heat and simmer uncovered about 10 - 12 min until the vegetable is tender, then add the chickpeas stirring in for extra 1 min.
4 In medium saucepan, boil the remaining water, add the couscous and season with extra salt and pepper. reduce the heat and simmer for 5 - 6 min until the couscous is fluffy.. remove and spread the on large flat dish and the vegetable and it's broth on top. enjoy