Title: Spicy couscous with leeks~ chickpeas & pepper
 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