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Ingredients

VEGETABLES:

1 can (15 ounces) chickpeas, rinsed and drained

2 cans (8 ounces each) tomato sauce

1 cup diced zucchini

1 teaspoon dried thyme

1/2 teaspoon dried basil

1/4 teaspoon salt (optional)

1/8 teaspoon ground black pepper

couscous:

1 1/2 cups water

1/4 cup thinly sliced scallions

1 large clove garlic, minced

1 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon salt

3/4 cup uncooked couscous

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