Vegetable Moroccan Couscous

Ingrédients

• 2 tablespoons olive oil
• 1 medium red onion (chopped)
• 1 yellow bell pepper (chopped)
• 1 carrot (chopped into cubes)
• 2 cloves garlic (minced)
• salt & pepper (to taste)
• 1/2 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• cayenne pepper (optional, to taste)
• 1 cup frozen peas
• 14 oz chickpeas (garbanzo beans) (one can, drained)
• 6 Peppadew Piquante peppers (chopped, mild or hot)
• 1 1/2 cups chicken stock (or vegetable stock)
• A good handful fresh parsley (chopped)
• 1 cup instant couscous

Préparation

1. 1

   In a medium-size skillet heat the oil over medium heat.

2. 2

   Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until brown and all the vegetables are your desired tenderness

3. 3

   Add the garlic, sauté another minute.

4. 4

   Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute).

5. 5

   Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas. Followed by the stock, scraping any brown bits from the bottom of the pan.

6. 6

   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.