*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian                       Rice/grains
                 Main dish                        Bean
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Chopped onions
      1/2   c            Chopped carrot
    1       tb           Plus 1 ts -- minced garlic
    4       ts           Olive oil
    1       cn           (28-oz) Italian Plu tomatoes
                         With juices
    1       cn           (15 to 16-oz) garbanzo beans
                         (chick-peas) rinsed, drained
      1/4   ts           Dried oregano, crumbled
      1/4   ts           Dried thyme, crumbled
      1/4   ts           Dried crushed red pepper
      1/4   c            Chopped fresh parsley
    2       c            Water
    1 1/2   c            Couscous
   Combine chopped onion, chopped carrot, 1 Tbs. minced
   garlic and 1 tsp. olive oil in large non-stick
   skillet. Cover and cook mixture over low heat until
   vegetables are tender, stirring frequently, about 15
   minutes. Add tomatoes with juices, chick-peas,
   oregano, thyme, and red pepper and bring to boil. Stir
   mixture, crushing tomatoes with side of spoon. Reduce
   heat to low and simmer uncovered until sauce thickens
   and flavors blend, about 20 minutes. Add parsley.
   Season to taste with salt and pepper. (Can be prepared
   one day ahead. Cover and refrigerate. Rewarm over low
   heat before continuing.) Bring 2 cups water to boil in
   heavy medium saucepan. Stir in couscous. Remove from
   heat, cover and let stand 10 minutes. Fluff with fork.
   Heat remaining 3 teaspoons olive oil in heavy skillet
   over low heat. Add remianing 1 teaspoon minced garlic
   and cook 1 minute. Stir garlic and oil mixture into
   couscous. Season to taste with salt and pepper. Spoon
   couscous into shallow bowl, ladle tomato mixture over
   and serve.
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