Couscous

Ingredients

1/4-1/2 cup olive oil and/or water	2 onions, chopped
1 green pepper, chopped	2 carrots, cut in 1 inch pieces
16 oz can tomatoes, chopped	2 large sweet potatoes (cut into bite sized pieces)
1/2 pd chicken, cubed (or 1 pd tofu)	3 cups water
1-2 t salt (less if salted beans)	1 t pepper
1 t ginger	1 t turmeric
1 t cumin (ground)	1 T cumin seeds
2 cups garbanzos, cooked

2 cups couscous (dry)

Directions

Stove: In large cooking pot, sauté onions, green pepper and carrots in oil. Add all other ingredients except garbanzo beans and couscous. Cook, covered, until chicken and vegetables are tender (about 45 minutes). Add garbanzo beans. Heat through (about 5 minutes). Add couscous. Let sit about 5 minutes.

Crock pot: Omit oil. Combine all ingredients except garbanzo beans and refrigerate overnight. Crock on low all day (about 10 hours). Add garbanzo beans and let sit for a few minutes. Add couscous and let sit about 5 minutes.

Notes

This recipe is from Sonja and William Conner's The New American Diet (pp. 330).