Couscous aux Légumes

Ingredients

• 1 cup couscous
• 1.5 cups water
• 1 medium zucchini
• 1 medium carrot
• 1 medium bell pepper
• 1 can chickpeas
• 1 teaspoon cumin
• 1 bunch fresh parsley
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons lemon juice

Instructions

1. 1

   Rinse and drain the canned chickpeas under cold water. Set aside.

2. 2

   Dice the zucchini, carrot, and bell pepper into small, uniform pieces.

3. 3

   In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.

4. 4

   Add the diced zucchini, carrot, and bell pepper to the saucepan. Sauté for 5-7 minutes until the vegetables are tender.

5. 5

   Add the rinsed chickpeas, cumin, salt, and black pepper to the saucepan. Stir well and cook for an additional 3 minutes.

6. 6

   In a separate pot, bring 1.5 cups of water to a boil. Once boiling, remove from heat.

7. 7

   Stir in the couscous into the boiling water, cover, and let it sit for 5 minutes.

8. 8

   After 5 minutes, fluff the couscous with a fork and add the sautéed vegetables and chickpeas mixture.

9. 9

   Drizzle the remaining tablespoon of olive oil and lemon juice over the couscous. Mix well.

10. 10

    Finely chop the fresh parsley and sprinkle it over the dish. Serve warm.