Moroccan Couscous with Vegetables and Chickpeas

Wash and prep all fresh produce: cut the root vegetables, squash, and sweet pepper into bite-sized chunks, finely dice the onion, crush the garlic, dice the fresh tomatoes, and finely chop the fresh herbs.

Heat ³/₄ tbsp Olive oil extra virgin in a deep skillet over medium heat and sauté ¹/₄ head Onions for 4 to 5 minutes until soft and translucent.

Add ³/₄ clove Garlic, ¹/₂ tsp Ground cumin, 1 tsp Turmeric, ¹/₂ tsp Ground Ginger, ¹/₂ tsp Ground Cinnamon, and ¹/₂ tsp Red pepper powder, stirring constantly for 30 seconds until fragrant.

Add 45 gr Carrots, 40 gr Red Peppers, and 50 gr Red tomatoes into the pan, pour in 60 gr Vegetable Broth Cubes, cover with a lid, and simmer over low heat for 10 minutes.

Stir in ¹/₄ piece Zucchini, 60 gr Chickpeas (canned), and 10 gr Raisins, then season with ¹/₄ tsp Sea Salt and ¹/₂ tsp Black Pepper - Powder, and simmer covered for 8 to 10 minutes until tender.

Place 65 gr Couscous in a heatproof bowl, add ¹/₄ tbsp Olive oil extra virgin and ¹/₄ tsp Sea Salt, then pour in boiling 60 gr Vegetable Broth Cubes, cover tightly, and let sit for 5 minutes.

Uncover the steamed couscous and gently fluff the grains with a fork to separate them.

Portion the couscous onto plates, spoon the spiced vegetable and chickpea mixture with sauce on top, and finish with 3 gr Parsley and ¹/₂ tbsp Lemon Juice.