Ingredients
- 2 tbsp olive oil
- 1 medium red onion, chopped
- 1 yellow bell pepper, chopped
- 1 carrot, chopped into cubes
- 2 cloves garlic, minced
- salt & pepper, to taste
- ½ tsp paprika
- ½ tsp ground coriander
- ¼ tsp turmeric
- ½ tsp celery salt
- ½ tsp ground cumin
- ⅛ tsp ground cinnamon
- Cayenne pepper, optional, to taste
- 1 cup frozen peas
- 1 14oz (1 can), drained chickpeas
- 6 peppers, chopped, mild or hot
- 1½ cups chicken stock, or vegetable
- Stock
- A good handful fresh chopped parsley
- 1 cup Tipiak couscous
Directions
1. In a medium-size skillet heat the oil over medium heat.
2. Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until all the vegetables are your desired tenderness.
3. Add the garlic, sauté another minute.
4. Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute).
5. Add the frozen peas and cook briefly. Stir in the peppers and chickpeas. Followed by the stock.
6. Add the chopped parsley and stir in the Tipiak couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff and serve.