vegetable medley couscous.

this dish really allows the vegetables shine, but lends just enough seasoning to take the taste to the next level. enjoy!


vegetable medley couscous. 

ingredients:
1.5 tbsp olive oil
2 carrots, sliced
1 red bell pepper, coarsely chopped
3 medium-sized zucchini, coarsely chopped
1 bunch scallions, ends trimmed and chopped
2 large tomatoes, chopped 
2 cups cooked (or canned) chickpeas, drained and rinsed
1 cup fresh peas 
1 tsp salt 
1/2 tsp turmeric 
1/2 tsp fresh black pepper 
1/4 tsp cinnamon
1/4 cup minced fresh parsley
1 1/4 cups couscous, uncooked

instructions:
1.) heat the oil in a large saucepan. add the carrots and cook, covered, until softened, about 5 minutes.
2.) stir in the red bell pepper, zucchini, scallions, and tomatoes, along with the salt, turmeric, black pepper and cinnamon. add 4 cups of water and bring to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes.
3.) add the chickpeas, peas, and parsley, cover and cook an additional 10 minutes.
4.) prepare the couscous by bringing 1 1/4 cups of water to a boil in a small pot and then remove from the heat. stir in the couscous, cover and let rest for 5 minutes. fluff with a fork.
5.) divide couscous evenly among bowls and add the vegetable medley on top using a slotted spoon [dividing evenly, as well]. add desired amount of broth to each bowl. 

serves: 5