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Zucchini Couscous in Rice Cooker 6-Cup Recipe by Lillie
Ingredients
  • 2 TABLESPOONS ORGANIC OLIVE OIL
  • 1-½ POUNDS ZUCCHINI, 3 CUPS SHREDDED OR SUBSTITUTE SOME WITH SHREDDED CARROTS
  • ½ TEASPOON GROUND CUMIN
  • 1 CUP WATER
  • 1 CUP COUSCOUS
  • 1 CUP CANNED CHICKPEAS, DRAINED AND RINSED OR GREAT NORTHERN BEANS
  • 1 TEAS. SALT
  • ½ TEAS. GARLIC POWDER
  • 1 TEAS. OREGANO
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