Ingredients

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

 

How to cook:

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.