1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
1 1/2 cups water
1 cup uncooked couscous
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, carrot, and garlic; sauté 5 minutes. Stir in broth and the next 9 ingredients (broth through tomatoes); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender, stirring occasionally.
While the chickpea mixture simmers, prepare couscous. Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
This recipe is excellent. I used fresh garlic and fresh ginger, jumbo golden raisins, and reduced the garbanzos to 1 can. I also added a dash of cayenne pepper, and 3 sliced Turkish apricots. Sprinked toasted almond slivers on top as a crunchy garnish. Yum!
Very tasty, but lots of chopping since I added more vegetables. Here is how I changed it. Based on previous reviews, I used Israeli couscous which had a great texture and a big hit. (Found at Trader Joe's or Whole Foods.) I used a slice of real ginger instead of ground ginger. I added different veggies including a handful of frozen peas, red pepper, one sweet potato, one white potato and two more carrots. The recipe was a little too soupy, so when I added these veggies, it worked perfectly, and was very healthy. I also used vegetable broth instead of chicken and only one can of chick peas. I added more raisins and a few chopped up dried apricots. Since I added more veggies, I added more of the spices--to taste. I know that it seems like I changed the entire recipe, but I just added more things. People liked it a lot. This made enough for about 10 adults. I will definitely make it again.
Very good considering how quick and easy this recipe is. Next time I may add olives as suggested by others. I think this would be good with winter squash instead of the zucchini, too. I served the stew over hand-rolled, sun-dried tunisian cousous and it was amazing. The brand is Les Moulin Mahjoub. We had a dry riesling to drink and it paired nicely.
We love this recipe! It's easy, colorful and tasty. Our son has even asked that it be added to the recipe collection that I'm putting together for him.
To add some more color, we add some red bell pepper. We also use one yellow squash and one zucchini (instead of all zucchini). Last night we even threw in some dried apricots & dates. It was very well received -- yummy!
Very good dish and easy to put together. My changes: kalamata olives (about 8) instead of raisins, lots of cilantro, and some crushed red pepper. I also browned 6 oz. of ground lamb (leftover from another dish) with some dried "Greek" seasoning and we topped our couscous and stew with that. This recipe fed me and two large hungry men, with cantaloupe slices on the side.