1 c Couscous
3/4 c Vegetable juice
1/2 c Water
1 tb Olive oil
2 lg Leeks, cleaned, trimmed &
— sliced
1/2 ts Chili powder
1 c Chickpeas, cooked & drained
1 ea Red bell pepper, julienned
1/4 c Cilantro, chopped

Preheat oven to 350F.

Place couscous in an ovenproof dish with a tight fitting lid. Pour
the juice & water over the couscous & stir to mix. Set aside,
uncovered, for at least 15 minutes. Then, cover the dish & bake for
20 minutes.

Saute the leeks in oil in a large skillet, for 1 minute. Stir in the
chickpeas & chili powder. Reduce heat & cover. Cook until the leeks
are soft, about another 5 minutes. Remove the lid, slightly increase
the heat & add the pepper slices. Cook for a further 3 minutes.

Mix together the sauteed vegetables with the couscous in a large bowl.
Add the cilantro & serve.

“Vegetarian