Recipe: Couscous and Mushroom Casserole (with chickpeas, carrots and dill)

COUSCOUS AND MUSHROOM CASSEROLE

6 green onions, chopped
1 red and/or green bell pepper, chopped
3 cloves garlic, minced
2 teaspoons olive or canola oil
1 cup mushrooms, sliced
2 cups water (or chicken broth or vegetable broth)
1 cup couscous, uncooked
1 cup canned chickpeas, drained and rinsed
1 medium carrot, grated
2 tablespoons minced fresh dill (or 1 teaspoon dried)
1/2 teaspoon dried basic
Salt and pepper to taste

In a large saucepan or skillet, saute green onions, peppers and garlic in oil until softened.

Add mushrooms and saute 3 to 4 minutes longer.

Add 2 cups water or broth and bring to a boil. Stir in couscous along with remaining ingredients. Bring back to a boil, cover and simmer until all the liquid is absorbed, about 5 to 10 minutes.

Fluff with a fork to separate grains. Adjust seasonings to taste. (If mixture seems dry, add a little extra liquid.)

Freezes and/or reheats well.

Makes 6 servings of approximately 3/4 cup each
Adapted from source: MealLeaniYumm! by Norene Gilletz