Vegetable Couscous with Chick-Peas (Adapted from Great Grains-Simon+Schuster)
 4 c. water
 2 c. quick-cooking couscous
 2 Tbs. olive oil (I use veg. stock)
 1 tsp. paprika
 1/2 tsp. cumin
 1/2 tsp. salt (may be omitted)
 1/4 tsp. cayenne
 1 medium onion, chopped
 2 garlic cloves, minced
 1/2 medium green pepper, chopped
 1/2 medium red bell pepper, chopped
 1 zucchini, chopped into 1/4 inch dice
 1 medium tomato, seeded and chopped
 1 cup canned chick-peas, rinsed and drained
 1. In a medium saucepan, heat the water to boiling over high heat. Stir in the
 couscous. Reduce heat to a simmer and cook, covered, until the couscous is 
 tender, about 5 minutes. Fluff the grains of couscous with a fork and let cool.
 2. In a skillet heat the oil (stock), add the spices and cook for one minute,
 stirring frequently. Add the onion, garlic and peppers. Cook until softened,
 about 3-5 minutes.
 3. Stir in the zucchini and tomato. Cook until slightly softened, about 3 min.
 Add the chick-peas and cook 2 minutes longer, until heated through. Mound the 
 couscous on a large platter and top with cooked vegetables.
 Serves 6, refrigerates well.