Couscous with Vegetables and Chickpeas

Ingredients

• 1 cup corn couscous (gluten-free)
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1 carrot, cut into large pieces
• 1 zucchini, cut into large pieces
• 1 can (400g) chickpeas, rinsed and drained
• 4 cups broth vegetables
• 1 tbsp. ground cumin
• 1/2 tsp. ground coriander
• 1/4 tsp. turmeric
• A pinch of cayenne pepper (optional)
• Salt and pepper to taste
• Chopped fresh coriander, for garnish

Preparation steps

1. In a large saucepan or casserole dish, heat the olive oil over medium heat. Add onion and sauté until translucent, about 5 minutes.
2. Add garlic, cumin, coriander, turmeric and cayenne pepper (if using). Cook for 1 minute until aromas emerge.
3. Add carrots, zucchini and chickpeas. Pour in the vegetable broth. Bring to a boil, then reduce heat, cover and simmer for 20-25 minutes, or until vegetables are tender.
4. Meanwhile, prepare corn couscous according to package directions. Generally, just cover it with boiling salted water and let it sit for a few minutes.
5. Once the vegetables are cooked, salt and pepper the stew to taste.
6. Serve the vegetable and chickpea stew over the corn couscous. Garnish with chopped fresh cilantro.