INGREDIENTS:
1 Cup of whole wheat cuscus
¾ cup of carrot juice
½ cup of water
1 cup of cooked chick peas
½ tsp salt
¼ tsp red pepper ( optional)
PREPARATION:
Bring carrot juice and water to boil. Put cuscus in casserole with a very tight lid. Pour the hot liquid over and let stand for 15 mins. Add chick peas and hot pepper. Close the lid very well and or add aluminum foil. It must be tightly closed otherwise during the baking it will get dry. Bake at 325 degrees for 20 mins.