Couscous with Vegetables and Chickpeas

Ingredients

Lemon juice

2 tablespoons

Fresh parsley

1/4 cup, chopped

Salt and pepper

to taste

Paprika

1/2 teaspoon

Cumin

1/2 teaspoon

Chickpeas

1 can (15 ounce), drained and rinsed

Zucchini

1 medium, diced

Bell pepper

1 medium, diced

Carrot

1 medium, diced

Garlic

2 cloves, minced

Onion

1 medium, diced

Olive oil

2 tablespoons

Vegetable broth

1 1/2 cups

Couscous

1 cup

Instructions

1. Bring the vegetable broth to a boil in a medium saucepan.
2. Once boiling, stir in the couscous, remove from heat, and cover. Let it sit for 5 minutes, or until the couscous is tender and has absorbed the broth.
3. While the couscous is absorbing the broth, heat the olive oil in a large skillet over medium heat.
4. Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent and the garlic is fragrant, about 3-5 minutes.
5. Next, add the diced carrot, bell pepper, and zucchini to the skillet. Cook for about 5 minutes, or until the vegetables are slightly tender.
6. Stir in the chickpeas, cumin, paprika, and a pinch of salt and pepper. Cook for an additional 2 minutes to allow the flavors to meld together.
7. Fluff the cooked couscous with a fork and add it to the skillet. Mix well to combine all the ingredients.
8. Remove the skillet from heat. Stir in the chopped fresh parsley and lemon juice, mixing until everything is evenly distributed.
9. Taste and adjust seasoning if necessary. Serve the couscous with vegetables and chickpeas hot, and enjoy!