Ingredients:
1/3 Cup Vegetable Broth
1/3 Small Onion
½ Medium Carrot
½ Cup Canned, Crushed Tomatoes, Low Sodium
¼ Tsp. Cayenne Pepper
¼ Tsp. Cumin
1 Cup Chickpeas (Garbanzo Beans) Canned, Low Sodium, Rinsed
and Drained
1 Fresh Small Zucchini
1/3 Green Bell Pepper
2 Tbsp. Raisins
4 ½ Tbsp. Water
1 ½ Tbsp. Sliced Almonds
Directions:
Rinse and chop onion, carrot, bell pepper and zucchini, into bite-sized pieces, set aside. Place all the vegetables except zucchini and bell pepper in medium saucepan with canned tomatoes and half the broth. Bring to a boil, reduce heat, cover and simmer for about 8-10 minutes, or until vegetables are tender (add more water if necessary). Add chickpeas, zucchini, bell pepper, raisins and spices; continue to simmer for another 5-6 minutes. In another saucepan, bring remaining broth and water to a boil. Stir in couscous, remove from heat, cover and allow to stand for about 5 minutes; stir in almonds and fluff with fork. Serve couscous topped with vegetables.
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