Moroccan Couscous With Chickpeas and Tomatoes

Name: Moroccan Couscous With Chickpeas and Tomatoes
Ingredients: 1 cup instant couscous; 13 cup dried currant; 23 cup water, boiling (or vegetable broth); 16 ounces chickpeas (canned); 10 ounces tomatoes (can diced with chilies); 12 cup peas, tiny frozen; 12 teaspoon cumin, ground; 12 teaspoon salt; 12 teaspoon cayenne pepper (to taste); 13 cup cilantro, chopped; 1 teaspoon mint, fresh, minced; 2 tablespoons lemon juice

12 ingredients

8 steps

Ingredients

1 cup instant couscous
13 cup dried currant
23 cup water, boiling (or vegetable broth)
16 ounces chickpeas (canned)
10 ounces tomatoes (can diced with chilies)
12 cup peas, tiny frozen
12 teaspoon cumin, ground
12 teaspoon salt
12 teaspoon cayenne pepper (to taste)
13 cup cilantro, chopped
1 teaspoon mint, fresh, minced
2 tablespoons lemon juice

Directions

1

Combine couscous and currants in a medium bowl.
2

Pour boiling water or broth over.
3

Mix with a fork so all couscous is moistened, cover and let stand 5 minutes.
4

Combine drained chickpeas and tomatoes with their liquid in a microwave-safe dish (or small saucepan).
5

Microwave on high power (or cook) until hot, 3 minutes.
6

Add peas, cumin, salt and cayenne; mix well.
7

Add salt and cayenne pepper to taste to couscous; fluff with a fork to separate grains.
8

Spoon into serving bowl; top with chickpea mixture and sprinkle cilantro, mint & lemon juice over top.