Moroccan Couscous With Chickpeas and Tomatoes

Moroccan Couscous With Chickpeas and Tomatoes

1 cup instant couscous
1/3 cup dried currants
2/3 cup boiling water or vegetable broth
1 16 ounce can chickpeas, drained
1 10 ounce can diced tomatoes with chilies
1/2 cup tiny frozen peas, thawed
1/2 teaspoon ground cumin
salt, cayenne pepper to taste
1/3 cup chopped cilantro

Combine couscous and currants in a medium bowl.

Pour boiling water or broth over. 

Mix with a fork so all couscous is moistened, cover and let stand 5 minutes.

Combine drained chickpeas and tomatoes with their liquid in a microwave-safe dish (or small saucepan).

Microwave on high power (or cook) until hot, 3 minutes.

Add peas, cumin, salt and cayenne; mix well.

Add salt and cayenne pepper to taste to couscous; fluff with a fork to separate grains.

Spoon into serving bowl; top with chickpea mixture and sprinkle cilantro over top.

Serves 3 to 4