Vegetable Couscous

Ingredients

• Vegetable oil --3 tablespoons
• Onion-- 1 large
• Garlic -- 2 cloves (crushed)
• Tomato paste -- 1 tablespoon
• Ground turmeric -- 1/2 teaspoon
• Cayenne pepper -- 1/2 teaspoon
• Ground coriander -- 1 teaspoon
• Ground cummin -- 1 teaspoon
• Baby carrots -- 8 ounces
• Red bell pepper -- 1 (seeded and diced)
• Chopped tomatoes -- 14 ounces (can)
• Zucchini -- 8 ounces (sliced)
• Chickpeas -- 14 ounces (drained)
• Cilantro -- 3 tablespoons (chopped)
• Salt and pepper

Directions

1. Heat 2 tablespoons of oil in a large pan, add the chopped onion and que garlic. Cook on medium until soft.
2. Add the tomato paste, turmeric, cayenne, coriander, and cumin and steer gently for about 2 minutes.
3. Add the carrots and peppers and cover halfway with water. Bring to a boil, then lower the heat and let simmer for 10 minutes.
4. Add the tomatoes, zucchini and chickpeas and cook for another 10 minutes. Steer in the cilantro and salt and pepper.
5. Serve hot over couscous.