Vegetable Moroccan Couscous

Ingredients

Buy

• 1 medium red onion chopped
• 1 yellow bell pepper chopped
• 1 carrot chopped into cubes
• 1 cup frozen peas
• 14 oz chickpeas (garbanzo beans) one can, drained
• 6 Peppadew Piquante peppers or pimentos chopped, mild or hot
• 1 cup instant couscous

On Hand

• 1½ tbsp better than bouillon
• 2 tablespoons olive oil
• 2 cloves garlic minced
• salt to taste
• black pepper to taste
• ½ teaspoon paprika
• ½ teaspoon ground coriander
• ¼ teaspoon turmeric
• ½ teaspoon celery
• 1/2 teaspoon salt
• ½ teaspoon ground cumin
• ⅛ teaspoon ground cinnamon

Instructions

• boil water and cook couscous according to package directions
• in a seperate bot, boil 1.5 cups water. Stir in better than bouillon when boiling to make stock
• In a medium-size skillet heat the oil over medium heat.
• Add red onion , yellow pepper, and carrot sauté 10-15 minutes or until brown and all the vegetables are your desired tenderness
• Add the garlic , sauté another minute.
• Mix in the salt & pepper, paprika, ground coriander, turmeric , celery salt , cumin ground cinnamon , and cayenne (if using). Stir-fry until fragrant (about a minute).
• Add the frozen peas and cook briefly. Stir in the piquante/pimento peppers and chickpeas . Followed by the stock, scraping any brown bits from the bottom of the pan.
• Add the chopped parsley and stir in the couscous . Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff and serve.