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🍛 One-Pot Spiced Couscous & Veggies 🤩

Eat the rainbow and keep your body nourished and healthy with Nisha’s incredible rainbow bowl!

✨ ​𝒔𝒂𝒗𝒆 𝒂𝒏𝒅 𝒕𝒓𝒚 ✨
1 1/2 tablespoons olive oil or vegetable broth
1 medium red onion, diced
1 large bell pepper, diced
1 large carrot, diced
2 minced garlic cloves
¾ teaspoon paprika
¾ teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon turmeric
¼ teaspoon cinnamon
¼ teaspoon cayenne pepper
Salt and pepper to taste
1 (15-ounce) can chickpeas, drained and rinsed
5 Peppadew Piquant peppers (jarred), chopped (or ½ cup golden raisins)
1 cup dried Moroccan couscous
1 ½ cups vegetable broth
½ packed cup chopped parsley, plus more for garnish
Zest of 1 small lemon
Lemon juice to taste (about 1 small lemon)

✅Heat the oil in a medium-large skillet over medium heat. Add the red onion, pepper, and carrot and cook for about 5 minutes, or until just tender.
✅Add the garlic and cook for 30 seconds more. Add the paprika, cumin, coriander, turmeric, cinnamon, cayenne, salt, and pepper and cook for 1 minute.
✅Add the peppadew peppers, and chickpeas and cook for 1 minute, stirring.
✅Add the broth and cook for about 1 minute more, or until just warmed through.
✅Remove from the heat. Add the dried couscous, and parsley. Mix until the couscous is fully incorporated, flattening to submerge couscous. Let stand for 5 minutes, or until the liquid is absorbed.
✅Grate with lemon zest using a microplane. Add lemon juice to taste. Fluff with a fork and serve.

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