Chickpea and Vegetable Couscous

Ingredients

• 15 ml (1 tbsp) canola oil
• 1 large or 2 small yellow onions, diced into large chunks (about 250 ml / 1 cup)
• 15 ml (1 tbsp) ground cumin
• Salt, pepper and Tabasco-style hot sauce, to taste
• 2 carrots, peeled and cut into small sticks (3-4 cm)
• 1 small rutabaga, peeled and diced (about 750 ml / 3 cups) Or diced squash, pumpkin or sweet potato
• 500 ml (2 cups) chicken broth Watch the Fondation Olo video on low-cost broths.
• 1 can (796 ml) diced tomatoes
• 375 ml (1½ cups) water
• 375 ml (1½ cups) dry couscous
• 1 can (540 ml) chickpeas, drained and thoroughly rinsed
• 60 ml (¼ cup) raisins

Preparation

1. In a large pot over medium-high heat, heat the oil and cook the onion for about 3 minutes, until browned. 
2. Add the cumin, salt and pepper, and cook for 1 more minute. 
3. Add the carrots, rutabaga and broth. Bring to a boil over high heat, lower heat and gently simmer for about 15 minutes. 
4. Add the diced tomatoes and cook for an additional 5 to 10 minutes, or until desired consistency.
5.  Meanwhile, boil the water in a small pot and prepare the couscous according to package directions. 
6. Add the chickpeas and raisins to the vegetables and cook for additional 2 to 3 minutes. 
7. Add hot sauce to taste, adjust the salt and pepper (if needed) and serve couscous with sauce on top.