Moroccan Chickpea Couscous

Moroccan-inspired chickpea couscous with tender carrot, zucchini, cumin, cinnamon, and lemon, cooked in one skillet for an easy vegetarian meal.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 1 medium carrot
• 1 medium zucchini
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 1 15-ounce can chickpeas
• 2 cups vegetable broth
• 1 cup couscous
• 1 medium lemon
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the olive oil in a large skillet over medium heat. Add the carrot and zucchini and sauté for 5 to 6 minutes, until the vegetables begin to soften. (about 6 min) — Medium heat
2. Stir in the cumin, cinnamon, salt, and pepper and cook for 30 seconds, until fragrant. (about 0.5 min) — Medium heat
3. Add the drained chickpeas and vegetable broth. Bring to a simmer and cook for 3 minutes. (about 3 min) — Simmering
4. Stir in the couscous, cover the skillet, and remove it from the heat. Let stand for 5 minutes, until the couscous absorbs the broth. (about 5 min) — Off heat, covered
5. Fluff the couscous with a fork, squeeze in the lemon juice, and stir to combine. Serve hot. (about 1 min)