INGREDIENTS

• 1 c vegetable stock



• 1 tbsp olive oil



• 1 c couscous



• 1 tbsp olive oil



• 1/4 c onion, diced



• 1 clove garlic



• 1/2 tsp cumin



• 1/2 tsp coriander



• 1/4 tsp turmeric



• 1/4 tsp crushed red chili pepper (or to taste)



• 1/4 tsp allspice



• 1 can chickpeas, rinsed and drained



• 1 can diced tomatoes



• zest from one lemon (or to taste)



• salt and pepper to taste



• 1/4 c parsley, minced



• 1 scallion, sliced diagonally

Preparation:
Bring vegetable stock and olive oil to a boil. Stir in couscous, cover, and remove from heat.

Meanwhile, heat the olive oil over medium heat in a medium pan. Add the onion and garlic and saute until softened. Add the cumin, coriander, turmeric, chili pepper, and allspice and cook another minute or two, stirring constantly, before doing the same with the chickpeas. Add the diced tomatoes and cook until heated through, then grate in the lemon zest.

Fluff the couscous with a fork and combine with the chickpea mixture, then season to taste with salt and pepper (the sodium content of the vegetable stock will affect how much salt you want). Serve garnished with fresh parsley and scallions.