Couscous with Vegetables and Chickpeas

Ingredients

• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Paprika - 1/2 teaspoon
• Cumin - 1 teaspoon
• Chickpeas - 1 can, drained and rinsed
• Zucchini - 1, diced
• Bell pepper - 1, diced
• Carrot - 1 large, diced
• Garlic - 2 cloves, minced
• Onion - 1 medium, diced
• Olive oil - 2 tablespoons
• Vegetable broth - 1 1/2 cups
• Couscous - 1 cup

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil.
2. Remove from heat and stir in the couscous. Cover and let it sit for 5 minutes, or until the couscous is tender and has absorbed the broth.
3. In a large skillet, heat the olive oil over medium heat.
4. Add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant.
5. Add the diced carrot, bell pepper, and zucchini to the skillet. Cook for 5 minutes, or until the vegetables are slightly tender.
6. Stir in the drained and rinsed chickpeas, cumin, paprika, 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 with the vegetables and chickpeas. Mix well to combine.
8. Remove from heat and stir in the chopped fresh parsley and lemon juice.
9. Serve the couscous with vegetables and chickpeas hot, and enjoy!