Chickpea and Tomato Couscous

[Rabbit]

1 package couscous - whole grain or other
1 box broth - chicken or not-chicken
1 cup onions, chopped
1 cup zucchini, chopped
1 cup carrots, thinly sliced
1 can (16 oz) chickpeas/garbanzo beans, drained and rinsed
1 can (16 oz) diced tomatoes or two cups fresh diced
2 tbs canned lentils
Olive oil

1. Make the couscous according to the directions, substituting broth for water, using olive oil for fat.
2. In a heavy bottom skillet, heat about two tablespoons of olive oil over medium heat. Add onions, zucchini, and carrots. Cook until tender, about 4 minutes.
3. Add chickpeas, diced tomatoes, and lentils. Cook until bubbly and hot.

Serve vegies over couscous.

Notes:
Alter amounts of ingredients to match family tastes.
Throw the vegies in the food processor for smaller, evenly shaped pieces that will cook faster and be easier on small children or picky eaters.
Add minced garlic with the onion for a kick.
Add 1 tbs blackstrap molasses for iron supplementation. Works great with the vit. C from the tomatoes, and the iron in the chickpeas and lentils. Use more lentils.

[Mert]

Thanks!!

[Maggie]

Looks great, thanks!!!!

[Aisling]

Cool! I'm trying this for this week's menu.

[BriansLovie]

Awesome, always looking for new couscous recipes!