Chickpea and Vegetables with Couscous

Ingredients

• 1 15.5 oz can of chickpeas, drained and rinsed

• 3 medium zucchini, cut into quarters and sliced

• 2 carrots, peeled, cut into quarters and sliced

• 1 onion, chopped

• 1 cup of chopped canned tomatoes with juice

• 2½ tbsp extra-virgin olive oil, divided

• 1 cup  couscous

• 1 tab of butter

• a few springs of parsley, chopped

Directions

1. Heat 2 tbsp of the olive oil over medium heat in a large, heavy soup pot and add the onion and carrot. Cook, stirring, until the onion is translucent, about five minutes.

2. Add the zucchini, cook, stirring, until the zucchini is tender, and then add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit, about 10 to 15 minutes.

3. Fill the tomato cans with water, add to the pot. Bring to a simmer.

4. Add the chickpeas and turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste.

5. In the meantime make the couscous, pour 1¼ cups water and the remaining olive oil in a medium saucepan, bring to a boil.

6. When the water is boiling remove from heat and add the couscous making sure that all of the couscous is covered by the water.

7. Cover and set aside for 5 minutes. Add butter and fluff the couscous with a fork over a light flame.

8. Before serving, toss the chopped parsley in. Serve smothering the couscous.