Preparation

Prep Time: 10min | Cook Time: 20min

Instructions:

1. Chop vegetables to a small dice (chop zucchini into thin half-moons).
2. Drizzle pan with 2 tbsp olive oil and cook vegetables and minced garlic for about 5 minutes or until softened. Take out of pan and reserve.
3. In a small pan, heat chicken stock to a boil. Add turmeric.
4. Place dry couscous in a mixing bowl and pour your hot chicken stock over the top.
5. Cover mixing bowl with plastic wrap. Let rest for 5 minutes.
6. In a different mixing bowl, whisk together your remaining 2 tbsp olive oil, lemon juice, cumin, coriander, cinnamon, and a pinch of salt.
7. Add the following items to your couscous after resting: sauteed vegetables, drained chickpeas, cilantro, mint, spices/lemon juice & oil mixture.
8. Toss everything gently until evenly coated. Serve warm.