Chickpea And Vegetable Couscous

• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 2 carrots, cut into 1 1/2-inch pieces
• 1 bell pepper, cut into 1-inch pieces
• 1 fennel bulb, cut into 1/2-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

1. Combine the spices (coriander through cayenne pepper) and set aside. In a large skillet, heat olive oil at medium-high. Saute 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.
2. 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.
3. In a small saucepan, bring 1 1/4 cups of water to a boil. Add couscous, stir, and remove from heat. Cover and let stand for 5 minutes.
4. Place couscous in a serving dish and top with vegetables and broth. Sprinkle with cilantro and serve.
5. Tips:
6. No time to go to the store? You can substitute brown rice for the couscous or kidney beans for the chickpeas.
7. For extra crunch, top with 2 tablespoons of toasted pumpkin seeds

ground coriander, paprika, ubc, ubc, ubc, olive oil, carrots, bell pepper, fennel bulb, zucchini, yellow summer, tomatoes, chickpeas, vegetable broth, couscous, cilantro

Taken from www.epicurious.com/recipes/member/views/chickpea-and-vegetable-couscous-1254700 (may not work)