Ingredients
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1 1/2 cups vegetable broth
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1 cup uncooked couscous
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8 ounces canned chick-peas, drained
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1/2 cup onion, minced
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2/3 cup yellow pepper, chopped
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1/4 cup water
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2 tablespoons sherry wine
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1/4 teaspoon pepper
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1/4 teaspoon allspice
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1/8 teaspoon ground mace
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1/2 teaspoon salt
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1 garlic clove, minced
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1 small carrot, finely chopped
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1 celery rib, chopped
Instructions
- Bring the broth to a boil in a saucepan. Stir in couscous, cover, and remove from heat.
- After five minutes, fluff couscous with a fork, cover again, and set aside.
- Combine chickpeas, vegetables, water, and sherry in a frying pan.
- Cover and cook 10 minutes over medium heat.
- Add seasonings and stir.
- To serve, ring couscous around a platter and mound the vegetable mixture in the center.