Couscous With Colorful Vegetables

• 4 cups cooked couscous
• 2 broccoli florets, broken into florets
• 1 carrot, grated
• 12 yellow bell pepper, diced
• 3 tablespoons oil
• 1 onion, diced
• 1 teaspoon ground cumin
• 14 teaspoon cinnamon
• 14 teaspoon cayenne powder
• 14 teaspoon ground black pepper
• salt, as needed
• 4 -8 ounces canned chick-peas
• 1 -2 tablespoon cilantro, minced
• 1 tomatoes, deseeded and diced

1. Steam the broccoli, grated carrot and yellow bell pepper until tender.
2. Set aside.
3. In a large nonstick frying pan put the oil and onion and stir-fry over medium heat until the onion is lightly brown and tender.
4. Add the chickpeas and stir-fry for 2-3 minutes.
5. Frying the chickpeas will make them taste much better.
6. Stir in the ground cumin, cinnamon, cayenne, black pepper and salt.
7. Mix in the steamed vegetables.
8. Carefully stir in the coucous.
9. Check for salt.
10. Turn off heat.
11. Garnish with the cilantro and tomato and gently combine just a little bit.

couscous, broccoli florets, carrot, yellow bell pepper, oil, onion, ground cumin, cinnamon, cayenne powder, ground black pepper, salt, chickpeas, cilantro, tomatoes

Taken from www.food.com/recipe/couscous-with-colorful-vegetables-289788 (may not work)