Gingered Couscous With Chickpeas

• 1 tablespoon extra virgin olive oil
• 12 teaspoon cumin seed
• 1 tablespoon grated fresh ginger
• 2 teaspoons curry powder
• 1 (19 ounce) can chickpeas, rinsed
• 1 tomatoes, diced
• 1 12 teaspoons honey
• 1 cup water
• 18 teaspoon salt (to taste)
• fresh ground pepper, to taste
• 1 cup whole wheat couscous
• 13 cup chopped fresh cilantro or 13 cup parsley

1. Heat oil in a large saucepan over medium-high heat.
2. Add cumin seeds and stir until they begin to pop, about 1 minute.
3. Add ginger and stir until fragrant, about 30 seconds.
4. Add curry powder and stir until it is toasted, about 30 seconds longer.
5. Add chickpeas, tomato, honey, water, salt, and pepper; bring to a boil.
6. Stir in couscous; remove from heat and cover.
7. Let stand until the liquid has been absorbed, about 5 minutes.
8. With a fork, fluff the couscous and stir in cilantro (or parsley).

extra virgin olive oil, cumin, ginger, curry powder, chickpeas, tomatoes, honey, water, salt, fresh ground pepper, whole wheat couscous, fresh cilantro

Taken from www.food.com/recipe/gingered-couscous-with-chickpeas-167721 (may not work)