This is the recipe as I originally got it. I may try to tweak it a bit. Nothing wrong with it, just...not much 'punch' of flavor (aside, maybe, from the olives). Maybe all it needs is a little salt or a bit more lemon juice or splash of vinegar. A little of either can go a long way to waking up a dish.
Ingredients
1 cup water
3/4 cup uncooked whole wheat couscous
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added stewed tomatoes, cut up
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/2 cup pitted Greek olives, coarsely chopped
1 tablespoon lemon juice
1/2 teaspoon dried oregano
Dash pepper
Dash cayenne pepper
1 cup water
3/4 cup uncooked whole wheat couscous
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added stewed tomatoes, cut up
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/2 cup pitted Greek olives, coarsely chopped
1 tablespoon lemon juice
1/2 teaspoon dried oregano
Dash pepper
Dash cayenne pepper
Directions
In a small saucepan, bring water to a boil. Stir in couscous. Remove from
heat; let stand, covered, 5-10 minutes or until water is absorbed. Fluff with a
fork.
Meanwhile, in a large nonstick skillet, heat oil over medium-high heat.
Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Sir in
remaining ingredients; heat through, stirring occasionally. Serve with
couscous.
