Are you noticing a theme here? I'm all for cooking and it has be to be healthy, but it also needs to be something I can realistically make on a busy week night when I'm feeling completely exhausted from the day. This recipe fits the bill.
I definitely recommend serving with a small side salad or a piece of your favorite crusty bread.
3 cups low sodium vegetable stock (or chicken stock)
1 can (14.5 oz) no-salt-added diced tomatoes (with juice)
1 cup zucchini, slice into half circles
1 can cooked chickpeas, rinsed and drained
1 can artichoke hearts (rinsed and drained), cut in half
1/2 cup whole wheat couscous
1/4 cup fresh parsley, chopped
1/3 cup raisins
3-4 scallions (white and light green parts), thinly sliced
1/4 tsp cinnamon
1/4 tsp cayenne
1/2 tsp dried basil
1/2 tsp dried oregano
1) Bring stock plus 1 cup water to a boil.
2) Reduce heat, add remaining ingredients and simmer uncovered 7-10 minutes.
3) Add salt and pepper to taste. Serve hot and enjoy!