Weeknight Vegetable Couscous

Method

1. 1

   Warm the olive oil in a large skillet and soften the onion and carrot over medium heat, 5 minutes.

2. 2

   Stir in the garlic, cumin, turmeric and cinnamon and cook 30 seconds until fragrant.

3. 3

   Add the zucchini, canned tomato, chickpeas, raisins and half the stock; simmer uncovered until the zucchini is tender, about 10 minutes.

4. 4

   Meanwhile, pour the remaining stock, hot, over the couscous in a heatproof bowl, cover and let it swell 5 minutes.

   💡 Cover tightly right after pouring — trapped steam is what actually cooks the couscous.

5. 5

   Rake the couscous apart with a fork until light and separate.

6. 6

   Season the vegetables with salt and pepper.

7. 7

   Mound the couscous on plates, spoon the vegetables and their sauce over, and scatter with cilantro.