Couscous with Cabbage and Chick Peas

[wimsey70]

Couscous with Cabbage and Chick Peas

• One head cabbage, cored and chopped
• 1 1/2 cups couscous
• 3 tbl olive oil or butter
• 2 large or 3 medium leeks
• 3 large carrots, peeled and chopped
• 2 stalks celery, chopped
• 1 tsp Penzeys Turkish seasoning or equivalent
• 3 springs fresh thyme
• 1/3 cup white wine
• 3 cups vegetable stock
• 4 cups chickpeas, drained but moist
• Freshly grated Parmesan or Romano cheese

Directions:

1. Bring a large pot of salted water to a boil over high heat.  Add the cabbage and cook for about 3 minutes, until just tender.  Drain and set aside.
2. Meanwhile, put the oil or butter in a large skillet over medium heat. When the oil is hot or butter melted, add the leeks, celery, carrot, seasoning, and a bit of salt, and cook until softened, about 5 minutes.
3. Add the thyme and the wine and cook for another minute, until it's almost dry.
4. Add the stock and bring to a boil.  Add the pearl couscous. Cover and cook until just tender, about 5 minutes.
5. And the beans and cabbage.  Sprinkle with salt and pepper and cook until flavors blend and everything is well heated, about 5 minutes more.