Couscous with Spicy Chick Pea Stew

Ingredients

• 3 cups couscous
• 1/4 cup olive oil
• 2 each onions chopped
• 3 each carrots medium
• sliced
• 2 teaspoons cinnamon ground
• 2 teaspoons cumin ground
• 2 teaspoons coriander ground
• 1/2 cup corn
• 1/2 pound zucchini diced
• 113 cups chickpeas (garbanzo beans) dried
• cooked
• or 2 cn chick peas
• drained
• 1 quart water
• 1/4 cup tomato paste
• 2 1/2 cups water warm
• 1 teaspoon black pepper freshly ground

Instructions

1. Spread Couscous out on a large deep plate and pour.
2. Then rub the couscous lightly with you fingers to serperate the grains.
3. Set the plate aside.
4. Heat half the oil in a large saucepan, add the onion and carrots and saute gently for 10 minutes.
5. Stir in the spices and cook for a further 2 to 3 minutes, stirring.
6. Stir in the corn, zucchini and chick peas.
7. Then add the water and tomato paste.
8. Bring to a boil, then turn the heat down so that the chick pea stew simmers.
9. By now the couscous will have absorbed the water.
10. Put It into a metal sieve, metal colander or steamer saucepan, breaking it up a bit with your fingers again as you do so.
11. Put the steamer, colander and sieve over the vegetable stew, cover with a lid or plate and cook gently Season to taste with pepper.
12. Stir the remaining olive oil into the couscous, the put the couscous on a large, warmed serving dish, garnish with the coriander and serve immediately.
13. Serve with a green salad.