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COUSCOUS WITH CHICK PEAS AND TOMATOES

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Reference:

Bon App�tit, November 1991 Lori D. Shaller: Arlington, Massachusetts

Prep:

Active time: 20min Start to finish: 25 min

Servings:

Serves 4.

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Submitted by:

Foodie

Ingredients

1/2 cups canned chicken broth

tbsp (1/4 stick) butter

cup couscous

tomato, seeded, diced

1/2

cup drained canned chick-peas (garbanzo beans)

1/4

cup raisins

1/4

tsp ground cinnamon

1/4

tsp dried basil, crumbled

1/4

tsp dried thyme, crumbled

Directions

Preheat oven to 350°F. Butter small baking dish. Bring chicken broth and butter to boil in heavy medium saucepan. Add couscous. Reduce heat to low. Cover and simmer until couscous is tender and has absorbed all liquid, about 5 minutes. Stir in tomato, chick-peas, raisins, cinnamon, basil and thyme. Season to taste with salt and pepper. Transfer mixture to baking dish. Cover and cook until heated through, about 15 minutes.

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