Title: Spicy couscous with leeks, chickpeas & peppers
 Categories: Main dish, Vegetables
      Yield: 4 Servings
 
      1 c  Couscous
    3/4 c  Vegetable juice
    1/2 c  Water
      1 tb Olive oil
      2 lg Leeks, cleaned, trimmed &
           -- sliced
    1/2 ts Chili powder
      1 c  Chickpeas, cooked & drained
      1 ea Red bell pepper, julienned
    1/4 c  Cilantro, chopped
 
  Preheat oven to 350F.
  
  Place couscous in an ovenproof dish with a tight fitting lid.  Pour
  the juice & water over the couscous & stir to mix.  Set aside,
  uncovered, for at least 15 minutes.  Then, cover the dish & bake for
       20    minutes.
  
  Saute the leeks in oil in a large skillet, for 1 minute.  Stir in the
  chickpeas & chili powder.  Reduce heat & cover.  Cook until the leeks
  are soft, about another 5 minutes.  Remove the lid, slightly increase
  the heat & add the pepper slices.  Cook for a further 3 minutes.
  
  Mix together the sauteed vegetables with the couscous in a large
  bowl. Add the cilantro & serve.
  
  "Vegetarian Gourmet" Winter, 1995