Ingredients
1 cup water3/4 cup uncooked whole wheat couscous1 tablespoon olive oil1 medium onion, chopped2 garlic cloves, minced1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained1 can (14-1/2 ounces) no-salt-added stewed tomatoes, cut up1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped1/2 cup pitted Greek olives, coarsely chopped1 tablespoon lemon juice1/2 teaspoon dried oreganoDash pepperDash cayenne pepper
Preparation
In a small saucepan, bring water to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until water is absorbed. Fluff with a fork.
Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Sir in remaining ingredients; heat through, stirring occasionally. Serve with couscous.
