Moroccan Couscous With Chickpeas and Tomatoes

• 1 cup instant couscous
• 13 cup dried currant
• 23 cup water, boiling (or vegetable broth)
• 16 ounces chickpeas (canned)
• 10 ounces tomatoes (can diced with chilies)
• 12 cup peas, tiny frozen
• 12 teaspoon cumin, ground
• 12 teaspoon salt
• 12 teaspoon cayenne pepper (to taste)
• 13 cup cilantro, chopped
• 1 teaspoon mint, fresh, minced
• 2 tablespoons lemon juice

1. Combine couscous and currants in a medium bowl.
2. Pour boiling water or broth over.
3. Mix with a fork so all couscous is moistened, cover and let stand 5 minutes.
4. Combine drained chickpeas and tomatoes with their liquid in a microwave-safe dish (or small saucepan).
5. Microwave on high power (or cook) until hot, 3 minutes.
6. Add peas, cumin, salt and cayenne; mix well.
7. Add salt and cayenne pepper to taste to couscous; fluff with a fork to separate grains.
8. Spoon into serving bowl; top with chickpea mixture and sprinkle cilantro, mint & lemon juice over top.

instant couscous, currant, water, chickpeas, tomatoes, peas, cumin, salt, cayenne pepper, cilantro, mint, lemon juice

Taken from www.food.com/recipe/moroccan-couscous-with-chickpeas-and-tomatoes-330471 (may not work)