Vegetable and Chickpea Couscous

Instructions

1. Step 1

   Dice the zucchini, bell pepper, and onion on the cutting board with the chef's knife. Juice the lemon into the mixing bowl with the citrus juicer.

   Ingredients used: 1.0 piece Lemon

   Cookware: Chef Knife, citrus juicer, cutting board, mixing bowl

2. Step 2

   Bring the water to a full boil in the saucepan with lid over high heat, about 5 minutes.

   Timer: 5 min (scalable)

   Ingredients used: 350.0 ml Water

   Cookware: saucepan with lid — high heat

3. Step 3

   Stir the couscous and 2.0 gr of the salt into the boiling water, remove the saucepan with lid from the heat, and cover. Let stand for 5 minutes until the liquid is absorbed and the couscous is fluffy.

   Timer: 5 min (scalable)

   Ingredients used: 280.0 gr Couscous, 2.0 gr Salt

   Cookware: saucepan with lid — off, covered

4. Step 4

   While the couscous steams, heat the olive oil in the skillet over medium heat, then add the onion, bell pepper, zucchini, and cumin. Sauté for 10 minutes, stirring occasionally, until the onion is translucent and the vegetables are tender with lightly colored edges.

   Timer: 10 min (scalable)

   Parallel with step: 3

   Ingredients used: 180.0 gr Bell Pepper, 4.0 gr Cumin, 30.0 ml Olive Oil, 150.0 gr Onion, 300.0 gr Zucchini

   Cookware: skillet — medium heat

5. Step 5

   Transfer the steamed couscous and sautéd vegetables to the mixing bowl containing the lemon juice, add the chickpea, and fold gently. Add the remaining 3.0 gr salt gradually, tasting until evenly seasoned.

   Ingredients used: 240.0 gr Chickpea, 3.0 gr Salt

   Cookware: mixing bowl, saucepan with lid, skillet