Couscous with chickpeas and vegetables

Ingredients

• 1½ cups water
• 1 tablespoon olive oil, for the couscous
• ½ teaspoon ras el hanout (or another spice blend)
• ¼ vegetable bouillon cube
• 1 cup regular or whole wheat couscous
• ½ medium zucchini
• ½ medium head broccoli
• 2 carrots
• A handful of raw almonds (with or without skin)
• 2 tablespoons olive oil, for the vegetables
• Salt
• 1 cup cooked chickpeas, drained
• 2 tablespoons Zante currants
• ¼ teaspoon thyme
• ⅛ teaspoon ground cumin

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of zucchini
• What to use instead of couscous
• What to use instead of chickpeas
• What to use instead of raisins
• What to use instead of thyme
• What to use instead of carrots

Instructions

1. Bring the water to a boil in a pot with 1 tablespoon of oil, the ras el hanout and the bouillon.
2. When it's at a rolling boil, add the couscous and stir well. When it starts to run out of water, cover it, turn off the heat and let it sit.
3. Meanwhile, wash the vegetables and cut them into medium pieces.
4. Heat the 2 tablespoons of oil in a skillet over medium-high heat and add the zucchini, broccoli, carrots and almonds with a pinch of salt. Sauté, tossing now and then.
5. Add the chickpeas, currants, thyme and cumin, lower the heat to medium-low and cover. Let it cook in its own juices for about 8 minutes.
6. Fluff the couscous with a fork (you can let it cool) and serve the vegetables on top.

Nutrition facts

Approximate, per serving (about 446 g). Calculated with data from USDA FoodData Central.