Mid-Eastern Mushroom and Sprouted Chick Pea Couscous

Mid-Eastern Mushroom and Chick Pea Couscous

Modified from recipe on canadianparents.com

Ingredients

• 1 ¾ cups vegetable broth            
• ½ tsp Each ground cumin and ground coriander    
• ¼ tsp hot red pepper flakes      
• 1 tbsp grated fresh gingerroot            
• 2 cloves garlic, minced   (I used about 5)             
• sliced fresh Mushrooms            
• sliced carrots                    
• 1 onion, chopped (I used green onion to sprinkle on top)               
• 1 cup whole wheat couscous        
• 1 cup sweet red pepper, chopped            
• 1-2 cups sprouted chickpeas   
• ½ cup raisins                        
• ¼ cup chopped cilantro         

Directions

1. In large saucepan combine broth, cumin, coriander, hot pepper flakes, gingerroot and garlic; bring to boil.

2. Add mushrooms, carrots and onion and cook covered over medium heat for 5-7 minutes or until carrots are crisp-tender.

3. Meanwhile, place couscous in a medium bowl and pour 1cup boiling water over it; cover and let stand for 5 minutes.

4. Add red pepper, chickpeas and raisins to the mushroom mixture; continue to cook 2-3 minutes or until hot.

5. Sprinkle with cilantro

6. Fluff couscous with a fork and spoon into individual serving dishes; top with vegetable mixture including broth.