Name: Chick Peas in Chunky Tomato Sauce over Couscous
Yield: Makes 4 Servings
Cuisine: United States
Ingredients: ¼ teaspoon dried oregano; 1 can (19 ounces) chick peas, rinsed and drained; ¼ cup finely chopped flat-leaf parsley; 1 tablespoon finely chopped garlic; 1 tablespoon water; 2 cups boiling water, or more, as needed; 1 can (28 ounces) Italian-style plum tomatoes, with juices; Salt and Freshly ground black pepper; 1 tablespoon freshly grated parmesan cheese (optional); ¼ teaspoon crushed red pepper, or more to taste; 1 teaspoon finely chopped garlic; ½ cup chopped celery; ½ cup chopped carrot; 1½ cups chopped onion; 4 teaspoons olive oil; 1 package (10 ounces) couscous (1¾ cups); ¼ teaspoon dried thyme

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

Chick peas are often included in Moroccan meat and vegetable tagines, or stews, served over couscous. Here in the United States, couscous is most readily available in a quick-cooking form, which is partially precooked. Couscous is an excellent protein, and adapts readily to all sorts of sauces and preparations.