I was very happy to find this simple main dish, because I was in the mood for something new and different. It easily pairs with the lemony cauliflower, previously posted. The recipe is courtesy of Food Network Magazine, although I added the chickpeas. These are optional and can be omitted for a side dish of "just" couscous.
2 tomatoes, cored
2 T. tomato paste
2 T. water
1 T. red wine vinegar
fresh ginger, 1-inch to 2-inch piece (I used a 1-inch piece, but the recipe called for a 2-inch piece. That seemed kind of intense to me, but you can be the judge.), peeled
1 garlic clove, peeled
3/4 t. salt
1/4 t. ground turmeric
2 T. olive oil
1 c. water
1 c. couscous
1 15-oz. can chickpeas, rinsed and drained (optional)
In a blender, purée the tomatoes, tomato paste, 2 T. water, red wine vinegar, ginger, garlic, salt, and turmeric.
In a skillet with a lid, heat the olive oil over medium heat. Add the purée and cook, stirring, until thickened to a paste (about 12 minutes). Add 1 c. water and bring to a simmer. Remove from heat, stir in couscous, cover, and let sit 10 minutes. Fluff with a fork and toss with chickpeas. Season with additional salt, if desired, and serve warm. Serves 3 - 5 as a main dish.