Recipe adapted from Woman's Day Magazine,
Serving Size : 4
1 tbsp water
1 medium yellow squash cut in half lengthwise then crosswise in 1/2-in.-thick slices
1 zucchini cut in half lengthwise then crosswise in 1/2-in.-thick slices
29 ounces diced tomatoes with onion and garlic -- (canned) OR use diced tomatos plus add one onion and 2 cloves garlic at the beginning
19 ounces chickpeas -- rinsed
20 pitted kalamata olives
1/3 cup raisins (note, i actually used currents here and thought they went well)
1 teaspoon ground cumin
1 teaspoon ground coriander -- (optional)
1/2 teaspoon freshly ground pepper
5 5/8 ounces boxed couscous with toasted pine nuts -- (5.6 ounces)
1 medium yellow squash cut in half lengthwise then crosswise in 1/2-in.-thick slices
1 zucchini cut in half lengthwise then crosswise in 1/2-in.-thick slices
29 ounces diced tomatoes with onion and garlic -- (canned) OR use diced tomatos plus add one onion and 2 cloves garlic at the beginning
19 ounces chickpeas -- rinsed
20 pitted kalamata olives
1/3 cup raisins (note, i actually used currents here and thought they went well)
1 teaspoon ground cumin
1 teaspoon ground coriander -- (optional)
1/2 teaspoon freshly ground pepper
5 5/8 ounces boxed couscous with toasted pine nuts -- (5.6 ounces)
or you can also try it with rice or some other grain.
1. Heat water in a large nonstick skillet over medium heat. Cook onion and garlic if using. Add yellow squash and zucchini and cook, stirring occasionally, 5 minutes or until lightly browned.
2. Add remaining ingredients except couscous; stir to mix. Bring to a boil, reduce heat, cover skillet and simmer 5 minutes to blend flavors.
3. Uncover and simmer 8 to 10 minutes longer until liquid is reduced slightly.
4. Meanwhile prepare couscous and toast some pinenuts if you want to add them.
5. Serve chickpea mixture over couscous
