GARBANZOS WITH COUSCOUS & ZUCCHINI

• 16-oz. can chick peas
• 1 cup canned tomatoes (8 oz.wt.)
• Large clove garlic
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne
• 1/2 to 3/4 teaspoon cumin
• 1/4 cup olive oil (1.6 oz.wt.)
• 6 ounces couscous prepared with 1/4 cup (1.2 oz.wt.) raisins
• 8 ounces zucchini or yellow summer squash, quartered and sliced 1/4" thick, and sautéed

Drain and rinse the chick peas.

In a 1 1/2-quart Corning Ware dish (with lid) place the tomatoes. Stir in the crushed garlic, and seasonings. Whisk in the olive oil. Add the chick peas, stir around, and cover.

Cook in an 1100-watt microwave oven on HIGH (100% power) for 8 minutes 11 seconds, stirring once.

Meanwhile, prepare the couscous (with raisins), and zucchini or yellow summer squash.

Serve the chick peas on a bed of couscous, with zucchini or squash alongside.

Serves 2