This is a delicious one pot recipe for Couscous that I got from the Food and Drink Magazine, recipe by Lucy Waverman. It's a wonderful blend of flavours that my family really enjoys, I hope you do too! You can use vegetable stock if you'd like this recipe to be vegetarian. :)

Ingredients

4 serv.

canned chick-peas, rinsed↗1⁄2 cup
finely chopped carrot1⁄2 cup
finely chopped zucchini1⁄2 cup
chopped green onion1⁄2 cup
olive oil↗2 tablespoons
vegetable stock or water↗1 1⁄2 cups
chopped parsley2 tablespoons
paprika↗1 teaspoon
chili flakes↗1⁄4 teaspoon
salt↗
couscous↗1 cup
raisins↗1⁄2 cup

Step-by-step instructions

1
Combine chickpeas, carrots, zucchini, onions and olive oil in a pot, add stock, parsley, paprika, chili flakes and salt to taste.
2
Bring to boil and sprinkle in couscous.
3
Stir around, add raisins, cover and remove from heat, let sit 5 minutes, uncover and stir again.

Source: food.com

Original recipe ↗

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