Chickpea and Vegetable Pilaf

Ingredients

• 1.5 cups grain couscous
• 15 oz chickpea
• 2 medium carrot
• 1 large zucchini
• 1 large red bell peppers
• 1 medium onion
• 2 pieces garlic
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 0.5 teaspoon turmeric
• 0.25 cup parsley
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 3 cups water

Instructions

1. 1Rinse the whole grain couscous under cold water and set aside.
2. 2Drain and rinse chickpeas if using canned. Set aside.
3. 3Dice the carrots, zucchini, red bell pepper, and onion into small, bite-sized pieces.
4. 4Mince the garlic cloves.
5. 5In a large pot, heat the extra virgin olive oil over medium heat. Add the onions and garlic, sautéing until translucent.
6. 6Add the carrots, zucchini, and red bell pepper to the pot, cooking until they start to soften.
7. 7Stir in the cumin, paprika, and turmeric, cooking for another minute until fragrant.
8. 8Add the whole grain couscous, chickpeas, and 3 cups of water to the pot. Bring to a boil.
9. 9Reduce heat to low, cover, and simmer for 20 minutes, or until the couscous is fluffy and vegetables are tender.
10. 10Remove from heat. Stir in fresh parsley, lemon juice, and salt to taste.
11. 11Let sit covered for 5 minutes before serving.
12. 12Fluff with a fork and serve hot.