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Combine chopped onion, chopped carrot, 1 Tbs. minced garlic and 1 tsp. olive oil in large non-stick skillet. Cover and cook mixture over low heat until vegetables are tender, stirring frequently, about 15 minutes. Add tomatoes with juices, chick-peas, oregano, thyme, and red pepper and bring to boil. Stir mixture, crushing tomatoes with side of spoon. Reduce heat to low and simmer uncovered until sauce thickens and flavors blend, about 20 minutes. Add parsley. Season to taste with salt and pepper. (Can be prepared one day ahead. Cover and refrigerate. Rewarm over low heat before continuing.) Bring 2 cups water to boil in heavy medium saucepan. Stir in couscous. Remove from heat, cover and let stand 10 minutes. Fluff with fork. Heat remaining 3 teaspoons olive oil in heavy skillet over low heat. Add remianing 1 teaspoon minced garlic and cook 1 minute. Stir garlic and oil mixture into couscous. Season to taste with salt and pepper. Spoon couscous into shallow bowl, ladle tomato mixture over and serve.
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