Vegetable and Chickpea Couscous

Instructions

1. Step 1

   Heat 1 ¼ tbsp (20 ml) olive oil in a large pot over medium heat. Add the onion and carrots and cook until the onion begins to soften.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 piece Carrot, 20.0 ml Olive Oil, 1.0 piece Onion

   Cookware: large pot, wooden spoon

2. Step 2

   Add the remaining 2 tsp (10 ml) olive oil, zucchini, red bell pepper, and garlic. Cook until the vegetables begin to soften.

   Timer: 4 min (fixed)

   Ingredients used: 12.0 gr Garlic, 10.0 ml Olive Oil, 1.0 piece Red Bell Pepper, 1.0 piece Zucchini

   Cookware: large pot, wooden spoon

3. Step 3

   Stir in the cumin, coriander, paprika, cinnamon, and black pepper. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 1.0 gr Ground Cinnamon, 2.0 gr Ground Coriander, 4.0 gr Ground Cumin, 2.0 gr Paprika

   Cookware: large pot, wooden spoon

4. Step 4

   Add the tomatoes, chickpeas, 1 cup (250 ml) vegetable stock, and ⅝ tsp (4 gr) salt. Stir and bring to a gentle simmer over medium heat.

   Ingredients used: 300.0 gr Chickpea, 4.0 gr Salt, 400.0 gr Tomato, 250.0 ml Vegetable Stock

   Cookware: large pot, wooden spoon

5. Step 5

   Reduce to low heat and simmer uncovered until the carrots are tender and the sauce has thickened slightly.

   Timer: 12 min (fixed)

   Cookware: large pot, wooden spoon

6. Step 6

   Meanwhile, combine the remaining 1 ½ cup (350 ml) vegetable stock and ⅜ tsp (2 gr) salt in a medium saucepan. Bring to a boil over high heat.

   Ingredients used: 2.0 gr Salt, 350.0 ml Vegetable Stock

   Cookware: medium saucepan, wooden spoon

7. Step 7

   Remove the saucepan from the heat, stir in the couscous, and cover immediately. Let it stand until the stock is absorbed.

   Timer: 5 min (fixed)

   Ingredients used: 240.0 gr Couscous

   Cookware: lid, medium saucepan, wooden spoon

8. Step 8

   Uncover the couscous and fluff it thoroughly with a fork to separate the grains.

   Cookware: fork, medium saucepan

9. Step 9

   Remove the vegetable mixture from the heat. Stir in the lemon juice and parsley.

   Ingredients used: 30.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: large pot, wooden spoon

10. Step 10

    Divide the couscous among serving bowls and spoon the chickpea and vegetable mixture over it.

    Cookware: fork