Moroccan couscous

(Becky Gross)

You are going to love this.  It's exotic enough to impress your friends too.
You should be able to find the spices at your local grocery, the garam
masala can be done without, but it adds.

4 cups crushed tomatoes (canned is fine)
4 cups garbanzo beans (chickpeas)
2 cups broth or garbanzo bean juice
1 large bell pepper (chopped)
2 medium carrots (slided rounds)
2 medium onions (chopped)
1/2 cup raisins
4-6 cloves garlic (minced)
1-2 Tbsp oil
1 Tbsp cumin (to taste)
1 Tbsp tumeric (to taste)
1 Tbsp garam masala (to taste)
1 box couscous

In a large deep pan, heat oil over medium heat.  Saute chopped onions and
minced garlic.  Once browned, add remaining ingredients and bring up to a
simmer.  Reduce heat and allow to simmer for an hour stirring occaionally.
Serve over couscous (follow directions below) with chutney and yogurt.

Boil 1 1/2 cups water.  Add 2 Tbsp butter and 1 cup couscous.
Reduce heat, cover, and cook for 3 to 5 minutes or until all the water is
absorbed.  Stir to fluff up.

Ken Shirriff:
This page: Copyright 1998 Ken Shirriff