- Combine chickpeas, carrots, zucchini, onions and olive oil in a pot. Add the stock, parsley, paprika, chili flakes and craisins. Bring to a boil and sprinkle in the couscous.
- Stir, cover and remove from heat. Let sit for 5 minutes, uncover and stir again.
- Taste and add salt to taste.
Wednesday, June 3, 2009
Since my children have been eating solids, I have been making this dish (sometimes as a side, and sometimes as a main!) While I was at the soccer field last night listening to the parents grumbling how hard it is to create a nutritious and quick meal for their kids before heading out to practice, I thought I should publish this recipe as India and Devon love it, it's quick, inexpensive and a fairly complete meal!
1 can of chickpeas, drained
1/2 cup of finely diced carrots
1/2 cup of finely diced zucchini (almost grated so it disappears when cooked!)
1/2 cup chopped green onions
2 tbsp EVOO
1 1/2 cups chicken or vegetable stock (or water)
2 tbsp chopped fresh parsley
1 tsp paprika
1/4 tsp red chili flakes
Salt to taste
1 cup whole wheat couscous
1/2 cup of raisins or craisins