Moroccan Couscous

1. Preparation

Measure out 1 cup of couscous and place it in a large bowl.

Boil 1 cup of water in a kettle or saucepan.

Chop 1 medium onion and 2 cloves of garlic finely.

Dice 1 medium carrot and 1 medium zucchini into small cubes.

Rinse and drain 1 cup of canned chickpeas.

Chop fresh herbs such as parsley and cilantro for garnish.

2. Cooking Couscous

Pour the boiling water over the couscous in the bowl.

Cover the bowl with a lid or plastic wrap and let it sit for 5 minutes.

After 5 minutes, fluff the couscous with a fork to separate the grains.

3. Cooking Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Add the chopped onion and garlic, sauté until the onion becomes translucent, about 3 minutes.

Add the diced carrot and zucchini to the skillet and cook for another 5 minutes, stirring occasionally.

Stir in the drained chickpeas, 1 teaspoon of ground cumin, 1 teaspoon of paprika, salt, and pepper to taste.

Cook for an additional 5 minutes until vegetables are tender.

4. Combining and Serving

Add the cooked vegetable mixture to the bowl with couscous and gently mix until well combined.

Adjust seasoning with salt and pepper as needed.

Garnish with chopped parsley and cilantro before serving.