Couscous

Prepare the Couscous

In a large heatproof bowl, place the couscous and add a pinch of salt.

Bring the chicken or vegetable broth to a boil and pour it over the couscous.

Cover the bowl with a plate or plastic wrap and let it sit for about 5 minutes, or until the liquid is absorbed.

Fluff the couscous with a fork and set aside.

Prepare the Vegetables and Sauce

In a large skillet or pot, heat the olive oil over medium heat.

Add the finely chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute.

Add the diced carrot, zucchini, and red bell pepper to the skillet. Cook for about 5-7 minutes, or until the vegetables start to soften.

Stir in the ground cumin, ground coriander, paprika, ground cinnamon, salt, and black pepper. Cook for another 2 minutes until the spices are fragrant.

Add Chickpeas and Tomatoes

Add the chickpeas, diced tomatoes, and tomato paste to the skillet. Stir well to combine.

Bring the mixture to a simmer and cook for about 10-15 minutes, or until the vegetables are tender and the flavors are well combined.

Combine and Serve

Add the cooked couscous to the skillet with the vegetable mixture. Stir gently to combine and heat through.

Remove from heat and transfer the couscous to a serving dish.

Garnish with chopped fresh parsley, and if desired, sprinkle with raisins and slivered almonds for added texture and flavor.