Couscous With Vegetables - cooking recipe

Ingredients

1 1/2 cups vegetable broth
1 cup uncooked couscous
8 ounces canned chick-peas, drained
1 garlic clove, minced
1/2 cup onion, minced
2/3 cup yellow pepper, chopped
1 celery rib, chopped
1 small carrot, finely chopped
1/4 cup water
2 tablespoons sherry wine
1/4 teaspoon pepper
1/4 teaspoon allspice
1/8 teaspoon ground mace
1/2 teaspoon salt

Preparation

Bring the broth to a boil in a saucepan. Stir in couscous, cover, and remove from heat.
After five minutes, fluff couscous with a fork, cover again, and set aside.
Combine chickpeas, vegetables, water, and sherry in a frying pan.
Cover and cook 10 minutes over medium heat.
Add seasonings and stir.
To serve, ring couscous around a platter and mound the vegetable mixture in the center.