Veggie Veggie Couscous

• 2 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 1 whole Medium Onion, Diced
• 1 whole Red Pepper, Sliced
• 2 teaspoons Cumin
• 1/2 teaspoons Turmeric
• 1 teaspoon Paprika
• 18 teaspoons Cayenne Pepper
• 1 whole Zucchini, Cubed
• 8 ounces, weight Chickpeas, Drained And Rinsed
• 1 can 15 Oz. Diced Tomatoes With Juice
• 1/2 cups Raisins
• 2 dashes Salt To Taste
• 5-18 ounces, weight Box Of Couscous

1. Heat olive oil over medium-high heat in a large skillet.
2. Add garlic and onion and saute 2 minutes.
3. Add red pepper.
4. Sprinkle cumin, turmeric, paprika, and cayenne pepper in, mix and cook 2 minutes, stirring often.
5. Stir in zucchini, chickpeas, tomatoes, raisins.
6. Cover pan and lower heat to medium.
7. Stir occasionally until zucchini is tender, about 10 minutes.
8. Add salt to taste.
9. Juice should be thick, if not, boil until thick.
10. While it is simmering, prepare couscous according to the box directions.
11. Mound the veggie mixture on couscous to serve.
12. Enjoy the deliciousness!

olive oil, garlic, onion, red pepper, cumin, turmeric, paprika, cayenne pepper, zucchini, weight chickpeas, tomatoes, raisins, salt, couscous

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/veggie-veggie-couscous/ (may not work)