Ingredients

• 1 leek, white part only, cleaned and sliced
• 4 tablespoons butter
• 2 cups chicken stock
• Salt and Pepper to taste
• 1 carrot, sliced
• 1 turnip, diced
• 1 sweet red pepper, seeded and diced
• 1 19-ounce can chickpeas, drained
• 1 medium zucchini, quartered and sliced
• 1 14-ounce box precooked couscous

Instructions

Saute the leek in the butter until it is soft. Add the chicken stock, salt, and pepper and bring the stock to a boil. Add the carrot and turnip and cook for 8 minutes. Add the red pepper, chickpeas, and zucchini and cook for 2 minutes longer. Add the couscous, stir, cover, and steam for 5 minutes. If the mixture seems dry, add more hot chicken stock. Serve hot.

Serves 6 to 8