Mid-Eastern Mushroom and Chick Pea Couscous
Ingredients
- 1 ¾ cups vegetable broth
- ½ tsp Each ground cumin and ground coriander
- ¼ tsp hot red pepper flakes
- 1 tbsp grated fresh gingerroot
- 2 cloves garlic, minced (I used about 5)
- sliced fresh Mushrooms
- sliced carrots
- 1 onion, chopped (I used green onion to sprinkle on top)
- 1 cup whole wheat couscous
- 1 cup sweet red pepper, chopped
- 1-2 cups sprouted chickpeas
- ½ cup raisins
- ¼ cup chopped cilantro
Directions
1. In large saucepan combine broth, cumin, coriander, hot pepper flakes, gingerroot and garlic; bring to boil.
2. Add mushrooms, carrots and onion and cook covered over medium heat for 5-7 minutes or until carrots are crisp-tender.
3. Meanwhile, place couscous in a medium bowl and pour 1cup boiling water over it; cover and let stand for 5 minutes.
4. Add red pepper, chickpeas and raisins to the mushroom mixture; continue to cook 2-3 minutes or until hot.
5. Sprinkle with cilantro
6. Fluff couscous with a fork and spoon into individual serving dishes; top with vegetable mixture including broth.
