Moroccan Chickpea And Vegetable Couscous

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened.
2. Add the carrots, zucchini, and red bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
3. Stir in the minced garlic, ground cumin, coriander, turmeric, and cinnamon. Cook for 1 minute until fragrant.
4. Add the chickpeas, couscous, and vegetable broth to the pot. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
5. Remove the pot from the heat and let it sit, covered, for an additional 5 minutes to allow the couscous to absorb the liquid.
6. Fluff the couscous with a fork and adjust seasoning if needed. Serve the Moroccan Chickpea and Vegetable Couscous in bowls, garnished with fresh cilantro.