|Couscous with Chickpea Curry|
Here's how I made Couscous with Chickpea Curry:
To cook the couscous - Heat 1 tsp olive oil on medium heat, add 1 cup couscous and roast for about 7 mins stirring often. Then add 1 cup boiling water, about 1/4 tsp salt, cover and cook on low heat for 12 to 15 mins until all water is absorbed and couscous is cooked.
For the chickpea curry - Heat 2 tsp olive oil on medium heat. Fry 1/2 cup finely chopped onions in it for 5 mins till slightly softened. Add 1 tsp minced garlic and 1/2 cup diced bell peppers. Fry another 5 mins. Then add 1 cup vegetable broth, 1/2 cup tomato paste, 1 tsp salt, 1/2 tsp red chilli pwd, 1 tsp cumin pwd, pinch of sugar and one can drained and rinsed chickpeas. Stir, cover and bring to a boil on gentle heat.
Then add the cooked couscous and mix in gently. Check seasonings and adjust as needed. Cover and heat thru for few mins. Take off heat and squeeze about 1 tsp lemon juice over it. Serve warm, garnished with shredded carrots, chopped cilantro.
Next time I will also use handful of nuts (pistachio/walnuts/pine nuts) to garnish.