---
title: Weeknight Vegetable Couscous
servings: 4
prep time: 10 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/weeknight-vegetable-couscous-skillet
---

Gather @chickpea{1%can}, @ground cumin{1%tsp}, @ground turmeric{0.5%tsp}, @ground cinnamon{}, @vegetable stock{500%ml}, @raisin{40%g}, @fresh cilantro{0.25%bunch} and @black pepper{}.

Warm the @olive oil{3%tbsp} in a large skillet and soften the @onion{1} and @carrot{2} over medium heat, 5 minutes. ~{5%minutes}

Stir in the @garlic{3%clove}, cumin, turmeric and cinnamon and cook 30 seconds until fragrant. ~{30%seconds}

Add the @zucchini{2}, @canned tomato{1%can}, chickpeas, raisins and half the stock; simmer uncovered until the zucchini is tender, about 10 minutes. ~{10%minutes}

Meanwhile, pour the remaining stock, hot, over the @couscous{250%g} in a heatproof bowl, cover and let it swell 5 minutes. ~{5%minutes}

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

Season the vegetables with @salt{} and pepper.

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