Ingredients
- 1 leek, white part only, cleaned and sliced
- 4 tablespoons butter
- 2 cups chicken stock
- Salt and Pepper to taste
- 1 carrot, sliced
- 1 turnip, diced
- 1 sweet red pepper, seeded and diced
- 1 19-ounce can chickpeas, drained
- 1 medium zucchini, quartered and sliced
- 1 14-ounce box precooked couscous
Instructions
Saute the leek in the butter until it is soft. Add the chicken stock, salt, and pepper and bring the stock to a boil. Add the carrot and turnip and cook for 8 minutes. Add the red pepper, chickpeas, and zucchini and cook for 2 minutes longer. Add the couscous, stir, cover, and steam for 5 minutes. If the mixture seems dry, add more hot chicken stock. Serve hot.
Serves 6 to 8
