Instructions:

Yield: 4 servings

1 cup Couscous
3/4 cup Vegetable juice
1/2 cup Water
1 tbsp Olive oil
2 lg Leeks, cleaned, trimmed & sliced
1/2 tsp Chili powder
1 cup Chickpeas, cooked & drained
1 ea Red bell pepper, julienned
1/4 cup Cilantro, chopped

Preheat oven to 350F.

Place couscous in an ovenproof dish with a tight fitting lid. Pour the juice & water over the couscous & stir to mix. Set aside, uncovered, for at least 15 minutes. Then, cover the dish & bake for 20 minutes.

Saute the leeks in oil in a large skillet, for 1 minute. Stir in the chickpeas & chili powder. Reduce heat & cover. Cook until the leeks are soft, about another 5 minutes. Remove the lid, slightly increase the heat & add the pepper slices. Cook for a further 3 minutes.

Mix together the sauteed vegetables with the couscous in a large bowl. Add the cilantro & serve.