1 Cup water
1 Cup uncooked Casablanca Couscous
(28-oz.) jar chunky vegetable spaghetti sauce
(15-oz.) can garbanzo beans (Chickpeas), drained, rinsed
1/4 teaspoon crushed red pepper flakes
Tablespoons chopped fresh parsley
In medium saucepan, bring water to a boil. Stir in couscous. Cover; remove from heat. Let stand 5 min or until liquid absorbed.
Meanwhile, in medium saucepan, combine spaghetti sauce, beans and red pepper flakes. Cook over medium heat for 5 to 7 min or until thoroughly heated, stirring occasionally. Fluff couscous with fork. Serve sauce mixture with couscous; sprinkle with parsley. If desired, sprinkle with shredded fresh Parmesan cheese.