Couscous Royal aux Légumes

Ingredients

• 1 cup couscous
• 1 medium zucchini
• 2 medium carrots
• 1 can chickpeas
• 2 medium bell peppers
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1.5 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cloves garlic
• 1 medium onion
• 1 tablespoon fresh parsley

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Chop the zucchini, carrots, and bell peppers into bite-sized pieces. Dice the onion and mince the garlic.

3. 3

   In a large mixing bowl, combine the chopped vegetables with 2 tablespoons of olive oil, cumin, coriander, salt, and black pepper. Toss until well coated.

4. 4

   Spread the seasoned vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.

5. 5

   While the vegetables are roasting, rinse the chickpeas under cold water and set aside.

6. 6

   In a medium saucepan, bring 1.5 cups of vegetable broth to a boil. Once boiling, remove from heat and stir in 1 cup of couscous.

7. 7

   Cover the saucepan and let the couscous steam for 5 minutes, then fluff with a fork.

8. 8

   In a skillet over medium heat, sauté the diced onion and minced garlic in a little olive oil until translucent, about 5 minutes.

9. 9

   Add the rinsed chickpeas to the skillet and cook for an additional 3-4 minutes until heated through.

10. 10

    Once the vegetables are done roasting, combine them with the chickpeas and onion mixture in the skillet, stirring gently.

11. 11

    Serve the roasted vegetable and chickpea mixture over a bed of fluffy couscous. Garnish with fresh parsley.

12. 12

    Enjoy your Couscous Royal aux Légumes warm!