Curried Couscous With Chickpeas

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1/2 red sweet bell pepper, chopped
• 2 garlic cloves, minced
• 1 cup diced tomatoes with juice
• 1 cup canned chick-peas (rinsed and drained)
• 1 cup frozen peas
• 1 cup frozen corn
• 1 teaspoon curry powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 dash red pepper flakes (optional)
• 1 1 cup beef broth or 1 cup vegetable broth
• 1 cup couscous (uncooked)

1. In a large pot, cook onion, red pepper and garlic in the olive oil over medium low heat until soft, about 7 minutes.
2. Add tomatoes, chickpeas, peas, corn and spices and continue to cook, stirring occasionally for 5 minutes.
3. Add broth, increase heat and bring to a boil. Stir in couscous, cover, remove from heat and let sit for 6 minutes.
4. Fluff with a fork and serve immediately or pack for tomorrow's lunch!

olive oil, onion, red sweet bell pepper, garlic, tomatoes, chickpeas, frozen peas, frozen corn, curry powder, cumin, salt, pepper, red pepper, beef broth, couscous

Taken from www.food.com/recipe/curried-couscous-with-chickpeas-203405 (may not work)