Mediterranean Couscous


2 tablespoons olive oil
1 teaspoon whole cumin
2 dried red chilies
1 small yellow onion, chopped
½ cup roasted red peppers, chopped
½ cup cilantro, chopped
2 cups uncooked Couscous
2 cups vegetable stock


Heat olive oil in a saucepan, add whole cumin and dried red chilies. Add chopped onions and sauté them until they turn golden brown. Add roasted red peppers and cilantro. Add couscous, stir everything together. Add vegetable stock. Cover the saucepan and turn off the heat. After about 15 minutes, fluff the couscous with a fork. Serve with Tandoori meatballs.
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