Chickpea Stew With Couscous

• 1 c. couscous
• 1 tsp. salt
• 2 sweet potatoes
• 1 red pepper, seeded and diced
• 1 green pepper, seeded and diced
• 2 c. diced zucchini
• 1 tsp. cinnamon
• juice of 1/2 lemon
• 1 can chickpeas, rinsed and drained
• 1 1/2 c. plus 1/4 c. chicken or vegetable stock
• 1/2 tsp. saffron (optional)
• 2 Tbsp. olive oil
• 1 red onion, thinly sliced
• 3 cloves garlic, chopped
• 3 plum tomatoes, chopped
• 1 tsp. ground coriander
• Tabasco sauce to taste
• 2 Tbsp. chopped fresh parsley

1. Bring chicken or vegetable stock to boil in a 2-quart saucepan.
2. Add the couscous and salt.
3. Stir and cover.
4. After 5 minutes, take off the heat.
5. Fluff with a fork and re-cover to keep warm.
6. Peel the sweet potatoes and cut into 1/4-inch cubes. Make sure they are cut small enough or else they won't cook and will hold up the rest of the dish.

couscous, salt, sweet potatoes, red pepper, green pepper, zucchini, cinnamon, lemon, chickpeas, chicken, saffron, olive oil, red onion, garlic, tomatoes, ground coriander, tabasco sauce, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456148 (may not work)