Seven Vegetable Couscous

Ingredients

• 3 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp paprika
• 1.5 cups zucchini, cut into 1-inch pieces
• 1.5 cups carrots, cut into 1-inch pieces
• 1 large bell pepper, diced
• 1.5 cups cherry tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups vegetable broth
• 1.5 cups couscous
• ¼ cup fresh cilantro, chopped

Instructions

1. 1

   Dice onion and mince garlic.

2. 2

   Cut zucchini and carrots into 1-inch pieces.

3. 3

   Dice bell pepper and halve cherry tomatoes.

4. 4

   Drain and rinse chickpeas in a colander.

5. 5

   Heat olive oil in a large pot over medium heat.

6. 6

   Add diced onion and cook until softened, stirring often.

7. 7

   Stir in minced garlic and cook for 30 seconds.

8. 8

   Add cumin, coriander, and paprika. Stir to coat onions.

9. 9

   Add carrots and zucchini pieces. Stir to combine.

10. 10

    Add diced bell pepper and cook for 2 minutes, stirring.

11. 11

    Stir in cherry tomatoes and chickpeas. Cook 1 minute.

12. 12

    Pour in vegetable broth. Bring to a boil over high heat.

13. 13

    Stir in couscous and remove from heat immediately.

14. 14

    Cover pot with a lid. Let stand for 5 minutes.

15. 15

    Fluff couscous with a fork to separate grains.

16. 16

    Stir in chopped fresh cilantro.

17. 17

    Divide among bowls and serve hot.

Tools you’ll need

• large pot with lid (4-5 quart)
• cutting board
• chef's knife
• colander
• wooden spoon
• measuring cups
• measuring spoons
• fork

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