Vegetable Couscous with Chickpeas & Preserved Lemons Recipe

In a large pot, bring the vegetable broth to a boil. Remove from heat and add the couscous. Cover and let it sit for 5 minutes, then fluff it with a fork.

In a separate pan, heat olive oil over medium heat. Add onions, garlic, bell pepper, zucchini, and carrot. Cook until the vegetables are tender, about 5 minutes.

Add the cooked chickpeas, preserved lemons, cumin, paprika, salt, and black pepper to the pan. Cook for another 2 minutes.

Add the cooked vegetables and chickpea mixture to the couscous and mix well.

Serve the vegetable couscous hot, garnished with fresh parsley.