2 tsp. olive oil
1 C. diced onion
4 C. chicken stock
1/2 tsp. cumin
1/4 tsp. cinnamon
1/4 tsp. salt and white pepper
1 1/2 C. chickpeas, drained
1 1/2 C. diced tomatoes, undrained
1/2 C. couscous
2 T. fresh parsley, chopped

Heat olive oil in a large saucepan over medium-high heat. Add onion, and saut� 3 minutes or until tender. Add the water and next 6 ingredients. Bring mixture to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Add couscous, and cook 9 minutes. Stir in chopped parsley.

Yield: 7 servings
Calories: 171
Fat: 3g
Fiber: 6g