Moroccan Vegetable Couscous

Chop the onion, carrots, zucchini, and bell pepper into small pieces.

Mince the garlic.

Rinse and drain the chickpeas.

Measure out the couscous and raisins.

Heat vegetable broth in a saucepan.

In a large pan, heat olive oil over medium heat.

Add the onions and garlic, cooking until the onions are translucent, about 5 minutes.

Stir in the carrots, zucchini, and bell pepper, cooking for another 5-7 minutes.

Add the chickpeas, cumin, cinnamon, salt, and pepper, stirring well to combine.

Pour in the heated vegetable broth and bring to a simmer.

Add the couscous and raisins, stirring to mix everything together.

Remove the pan from heat, cover, and let it sit for about 5 minutes to allow the couscous to absorb the liquid.

Fluff the couscous with a fork and garnish with chopped fresh parsley before serving.