Couscous with vegetables

Instructions

1. In a medium saucepan, bring the vegetable broth or water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft.
3. Add the sliced carrots, zucchini, and red bell pepper to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
4. Stir in the chickpeas, ground cumin, ground coriander, and paprika. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, ensuring the spices coat the vegetables well.
5. Fluff the couscous again and add it to the vegetable and chickpea mixture, stirring well to combine everything evenly.
6. Drizzle the remaining 1 tablespoon of olive oil over the couscous and vegetables. Mix thoroughly to ensure the oil is evenly distributed.
7. Garnish with chopped fresh parsley before serving.