3 tsp. olive oil
1 onion, chopped
1 clove garlic, chopped
1 tsp. coriander powder
1/2 tsp. cumin powder
1/4 tsp. chili powder
Salt, to taste
5 cups vegetable stock
1/2 cup chickpeas, cooked
1/4 cup couscous
1 Tbsp. mint, chopped
1 Tbsp. parsley, chopped
• Heat the oil and sauté the onions and garlic over medium heat for 2 minutes until soft.
• Add the coriander powder, cumin powder, chili powder, and salt. Stir and pour in the vegetable stock. Bring to a boil and cook for 3 to 4 minutes over medium heat.
• Add the chickpeas and couscous and remove from heat.
• Serve hot, garnished with mint and parsley.
Makes 4 servings
