Adapted from Boston.com, published April 14, 2010
For the Ragout:
1 tablespoon olive oil
½ cup chopped baby Portobello mushrooms
2 garlic cloves, minced
1 can (15 oz.) diced tomatoes
2 tablespoons tomato paste
1 cup cold water
½ teaspoon ground cumin
½ teaspoon onion powder
¼ teaspoon dried thyme
1/8 teaspoon crushed red pepper
salt and pepper to taste
1 cup or 1 15 oz. can chickpeas (garbanzo beans) rinsed
For the couscous:
1 ¼ cups couscous
1 1.2 cups boiling water
or, if you’re like me tonight, 1 box prepared couscous
Using a large skillet, heat oil over medium heat, add mushrooms to soften for a few minutes. Stir in the garlic and cook 1 minute more.
Add the tomatoes, tomato paste, cold water, cumin, onion powder, dried thyme, crushed red pepper, and salt & pepper to taste. Bring to a boil over high heat.
Reduce heat & simmer for 10 minutes.
Prepare couscous according to package, or add couscous to boiling water, cover and let sit for 5 minutes.
Spoon ragout over couscous and serve.