Vegetable Couscous with Roasted Peppers

Ingredients

• 1 cup couscous (dry)
• 1 cup vegetable broth or water
• 1/2 cup chickpeas (canned, drained and rinsed)
• 1/2 cup roasted red peppers (jarred, drained)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest(optional)
• 1 clove garlic (minced)
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp salt(optional)
• 1/8 tsp black pepper(optional)
• 2 tbsp fresh parsley (chopped)

Instructions

1. 1

   Bring the broth (or water) to a boil in a small saucepan. Stir in the couscous, cover, and remove from heat for 5 minutes.

2. 2

   While the couscous steams, warm 1 tbsp olive oil in a skillet over medium heat. Add garlic, cumin, and oregano; cook 30 seconds until fragrant.

3. 3

   Add chickpeas and roasted peppers to the skillet and warm for about 3 minutes. Stir in lemon juice, then turn off the heat.

4. 4

   Fluff the couscous with a fork. Fold in the chickpea-pepper mixture, remaining olive oil, lemon zest (if using), and parsley. Season with salt and black pepper to taste, then serve.