Tunisian Couscous with Vegetables and Chickpeas

Ingredients

• 2 tbsp Olive Oil
• 1 medium Onion
• 3 cloves Garlic
• 2 medium Zucchini
• 1 medium Bell Pepper
• 2 medium Carrots
• 1 can Chickpeas
• 1.5 cups Couscous
• 1.5 cups Vegetable Broth
• 1 tbsp Harissa Paste
• 1 tsp Ground Coriander
• 0.5 tsp Paprika
• 0.75 tsp Salt
• 0.25 tsp Black Pepper
• 0.25 cup Fresh Mint

Instructions

1. 1Heat the 2 tbsp of olive oil in a large heavy-bottomed pot or a 12-inch (30 cm) skillet over medium heat (approximately 300-325°F / 150-163°C). Dice the 1 medium onion into 1/2-inch (1.25 cm) pieces and mince the 3 cloves of garlic. Add the diced 1 medium onion and minced 3 cloves of garlic to the pot, then sauté for 5 minutes, stirring occasionally, until the onion becomes translucent and softened, and the garlic is fragrant.
2. 2Cut the 2 medium zucchini into 1/2-inch (1.25 cm) cubes, the 1 medium bell pepper into 1/2-inch (1.25 cm) pieces, and peel and slice the 2 medium carrots into 1/4-inch (0.6 cm) thick rounds. Add the cubed 2 medium zucchini, 1 medium bell pepper pieces, and sliced 2 medium carrots to the pot. Cook for 7-10 minutes, stirring occasionally, until the vegetables are slightly tender but still have a slight bite.
3. 3Drain and rinse the 1 can of chickpeas. Stir in the drained and rinsed 1 can of chickpeas, 1 tbsp of harissa paste, 1 tsp of ground coriander, 0.5 tsp of paprika, 0.75 tsp of salt, and 0.25 tsp of black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
4. 4Pour in the 1.5 cups of vegetable broth and bring it to a rolling boil over medium-high heat (approximately 350-375°F / 175-190°C). Once boiling, immediately remove the pot from the heat. Stir in the 1.5 cups of couscous, then cover the pot tightly with a lid and let it stand undisturbed for 5 minutes to absorb the broth and become tender.
5. 5After 5 minutes, remove the lid and use a fork to fluff the couscous, separating the grains. Chop the 0.25 cup of fresh mint and stir it into the couscous. Serve the Tunisian Couscous with Vegetables and Chickpeas hot.

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