Whole Health Wellness Blog | Acupuncture, Chiropractic, Massage, Nutrition | Denver, Colorado

Serves: 4

Ingredients

½ teaspoon ground coriander
½ teaspoon paprika
¼ teaspoon ground cumin
¼ teaspoon cinnamon
¼ teaspoon cayenne pepper
2 tablespoons olive oil
2 carrots, cut into 1 ½-inch pieces
1 bell pepper, cut into 1-inch pieces
1 fennel bulb, cut into ½-inch wedges
1 zucchini, cut into 1-inch pieces
1 yellow summer squash, cut into 1-inch pieces
2 plum tomatoes, cut into large chunks
1 cup canned chickpeas
2 cups low-sodium vegetable broth
1 cup whole-wheat couscous
2 tablespoons chopped cilantro

Directions

Combine the spices (coriander through cayenne pepper) and set aside. In a large skillet, heat olive oil at medium-high. Sauté carrots and bell pepper for about 5 minutes, or until slightly soft. Add fennel, zucchini, squash, tomatoes, chickpeas, and spices. Cook for 5 more minutes.

Pour in vegetable broth and bring to a boil. Reduce to a simmer; cover and cook for 15 minutes until all the vegetables are tender.

In a small saucepan, bring 1 ¼ cups of water to a boil. Add couscous, stir, and remove from heat. Cover and let stand for 5 minutes.

Place couscous in a serving dish and top with vegetables and broth. Sprinkle with cilantro and serve.

·              No time to go to the store? You can substitute brown rice for the couscous or kidney beans for the chickpeas.

·              For extra crunch, top with 2 tablespoons of toasted pumpkin seeds