Ingredients
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1 tablespoon olive oil
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1 medium onion, chopped
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1/2 red sweet bell pepper, chopped
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2 garlic cloves, minced
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1 cup diced tomatoes with juice
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1 cup canned chick-peas (rinsed and drained)
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1 cup frozen peas
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1 cup frozen corn
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1 teaspoon curry powder
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1/2 teaspoon cumin
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 dash red pepper flakes
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1 cup beef broth or 1 cup vegetable broth
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1 cup couscous (uncooked)
Instructions
- In a large pot, cook onion, red pepper and garlic in the olive oil over medium low heat until soft, about 7 minutes.
- Add tomatoes, chickpeas, peas, corn and spices and continue to cook, stirring occasionally for 5 minutes.
- Add broth, increase heat and bring to a boil. Stir in couscous, cover, remove from heat and let sit for 6 minutes.
- Fluff with a fork and serve immediately or pack for tomorrow's lunch!