2 Cloves garlic; minced
1 ts Olive oil or cooking oil
2 c Thinly sliced carrots
1/2 c Water
1 ts Dried basil; crushed
1/2 ts Ground cumin, 1/4 ts Salt
1/8 ts Ground red pepper opt.
2 md Zucchini, quartered lengthwise and cut in 1/2" pieces (2 1/2C)
1 pt Chick peas, rinsed
1 pt Stewed tomatoes
2 tb Cold water, 2 ts Cornstarch
2 c Chicken broth, 1 c Couscous
1/4 c Chopped unsalted dry roasted
peanuts
Cook onion and garlic in hot oil in large saucepan over medium low heat until onion is crisp tender. Stir in carrots, the 1/2 cup water, basil, cumin, salt and if desired, red pepper. Bring to boiling. Reduce heat, cover and simmer 10 minutes.
Stir in zucchini, chick peas and undrained tomatoes. Cover and cook for 2 minutes. Stir together cold water and cornstarch. Stir into tomato mixture. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.
Meanwhile, bring chicken broth to a boil in medium saucepan. Remove from heat. Add couscous; cover and let stand 5 minutes or till liquid is absorbed; fluff with fork. Serve vegetable mixture over hot couscous. Sprinkle with peanuts.