Vegetable Couscous

Ingredients

• 2 tbsp olive oil
• 1 small onion, diced
• 2 small carrots, finely diced
• 1 medium zucchini, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 1/2 cups low-sodium vegetable broth
• 1 1/2 cups dry quick-cooking couscous
• 1 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/2 tsp fine salt
• 1/4 cup raisins
• 1/4 cup chopped parsley

Step-by-step instructions

1. Heat oil in a wide pot over medium heat. Cook onion and carrots for 8 minutes, stirring regularly.
2. Add zucchini, cumin, cinnamon, and salt. Cook for 5 minutes until the zucchini begins softening.
3. Stir in chickpeas, raisins, and broth. Bring to a boil and simmer for 3 minutes until carrots are tender.
4. Stir in couscous, cover tightly, and remove from heat. Rest for 5 minutes without lifting the lid.
5. Fluff gently with a fork and fold in parsley. Serve four bowls; reheat saved portions to 165°F (74°C).

Ingredient substitutions

• Replace raisins with finely chopped dried apricots.

Storage & reheating

Refrigerate shallow portions within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below for 3 days. Freeze for 2 months; reheat to 165°F (74°C).

What to serve with it

Pair with cucumber and tomato salad.