Chickpea Stew With Couscous - cooking recipe

Ingredients

1 c. couscous
1 tsp. salt
2 sweet potatoes
1 red pepper, seeded and diced
1 green pepper, seeded and diced
2 c. diced zucchini
1 tsp. cinnamon
juice of 1/2 lemon
1 can chickpeas, rinsed and drained
1 1/2 c. plus 1/4 c. chicken or vegetable stock
1/2 tsp. saffron (optional)
2 Tbsp. olive oil
1 red onion, thinly sliced
3 cloves garlic, chopped
3 plum tomatoes, chopped
1 tsp. ground coriander
Tabasco sauce to taste
2 Tbsp. chopped fresh parsley

Preparation

Bring chicken or vegetable stock to boil in a 2-quart saucepan.
Add the couscous and salt.
Stir and cover.
After 5 minutes, take off the heat.
Fluff with a fork and re-cover to keep warm.
Peel the sweet potatoes and cut into 1/4-inch cubes. Make sure they are cut small enough or else they won't cook and will hold up the rest of the dish.