Summer favorite: Spicy veggie couscous

Spicy Veggie Couscous

1 cup couscous
1.5 cups chicken broth
1 zucchini, diced
1 yellow squash, diced
1/2 medium onion, diced
2 T olive oil
1 can chickpeas, drained and rinsed
1/2 t salt
1/2-1 t crushed red pepper flakes (depending how on spicy you like things)
1/2 t yellow curry powder
1/2 t cumin
1/4 t black pepper
2 t butter

Preheat oven to 350.

Cook couscous in broth until done. Fluff with fork.

Saute squash, zucchini, and onion in olive oil over medium heat until tender, 6-8 minutes.

Combine couscous, vegetables, chickpeas, and spices. Put in casserole dish and dot with butter.

Bake for 20-25 minutes.

Serve warm or at room temperature.

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