Moroccan Vegetable Couscous

Step 1

Heat a little oil in a large pot over medium heat and add the carrots, cooking for 3-4 minutes to soften slightly.

Step 2

Stir in the ras el hanout and cook for 30 seconds until fragrant.

Step 3

Add the chopped tomatoes, chickpeas, and 2 cups of water, then bring to a simmer.

Step 4

Cover and simmer for 10 minutes, until the carrots begin to soften.

Step 5

Add the sliced zucchini and continue simmering, covered, for 8-10 minutes, until all the vegetables are tender.

Step 6

Meanwhile, prepare the couscous according to package directions, fluffing with a fork once done.

Step 7

Spoon the couscous onto a platter, top with the vegetable and chickpea stew, and serve hot.