Moroccan Vegetable Couscous

Moroccan Vegetable Couscous

14.5 ounce can fire-roasted diced tomatoes
15 ounce can chickpeas, rinsed and drained
1/2 cup vegetable broth
1 tablespoon plus 1 teaspoon red curry paste
10 ounce bag frozen mixed vegetables, thawed
1 tablespoon fresh lime juice
2 1/2 cups vegetable broth
1 1/2 tablespoons olive oil
2 cups whole-wheat couscous
salt and fresh ground black pepper
4 ounces (about 1 cup) crumbled feta cheese

In a large saucepan, stir together tomatoes, chickpeas, broth, curry paste and vegetables - bring to a boil, reduce heat and simmer just until the vegetables have warmed through. Stir in lime juice.

Meanwhile, in a large saucepan, bring broth and oil to a boil. Gradually stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season to taste with salt and fresh ground black pepper - fluff couscous with a fork.

Divide couscous between serving plates and evenly spoon the warmed vegetable mixture over the top. Sprinkle each with cheese to serve.

Makes about 4 to 6 servings.

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