Vegetable Couscous

Ingredients

• •2 cups vegetable broth
• •1.5 cups couscous
• •3 tablespoons olive oil
• •1 large onion, diced
• •2 carrots, cut into chunks
• •2 zucchini, cut into chunks
• •1 cup cherry tomatoes
• •1 can chickpeas, drained and rinsed
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1/2 teaspoon cinnamon
• •to taste salt and pepper

Directions

1. 1Heat olive oil in a large pot over medium heat, add diced onion and sauté until softened, about 3 minutes.
2. 2Add carrots, zucchini, tomatoes, and chickpeas to the pot, then stir in cumin, coriander, cinnamon, salt, and pepper.
3. 3Cook the vegetables for 8-10 minutes, stirring occasionally, until they are tender-crisp.
4. 4Bring vegetable broth to a boil in a separate pot, then pour in couscous, remove from heat, and cover for 5 minutes.
5. 5Fluff the couscous with a fork and transfer to a serving dish.
6. 6Spoon the roasted vegetables and chickpeas over the couscous and serve hot.

💡 Couscous should steam off heat rather than boil continuously; fluff with a fork before vegetables go in so the grains stay separate.

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