1 cup couscous
3/4 cup vegetable juice
1/2 cup water
1 tbsp olive oil
2 large leeks, cleaned, trimmed & - sliced
1/2 tsp chili powder
1 cup chickpeas, cooked & drained
1 each red bell pepper, julienned
1/4 cup cilantro, chopped
A Recipe for
Spicy Couscous With Leeks Chickpeas & Pepper
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This is a recipe for Spicy Couscous With Leeks Chickpeas & Pepper from the recipe cookbook of Recipes-to-go (Meal)
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Preheat oven to 350F.
Place couscous in an ovenproof dish with a tight fitting lid. Pour the
juice & water over the couscous & stir to mix. Set aside, uncovered,
for at least 15 minutes. Then, cover the dish & bake for
20 minutes.
Saute the leeks in oil in a large skillet, for 1 minute. Stir in the
chickpeas & chili powder. Reduce heat & cover. Cook until the leeks
are soft, about another 5 minutes. Remove the lid, slightly increase
the heat & add the pepper slices. Cook for a further
3 minutes.
Mix together the sauteed vegetables with the couscous in a large
bowl. Add the cilantro & serve.
"Vegetarian Gourmet" Winter, 1995
Serves: 4
Spicy Couscous With Leeks Chickpeas & Pepper Recipe brought to you by Recipes To-Go