Spicy Vegetable Couscous

 

4 tablespoons (60ml) olive oil, divided

4 cups (550g) cooked couscous in chicken broth

1 cup (140g) red onion, chopped

2 cups (370g) zucchini, diced

4 garlic cloves, minced

2 cups (340g) cooked chickpeas

1 teaspoon ground cumin

1 tablespoon curry powder

1 teaspoon chili flakes

2 tablespoons fresh parsley leaves

2 tablespoons (30g) butter

salt & pepper to taste

1. heat up 2 tablespoons olive oil in a large skillet. Sauté the onion, garlic and zucchini

2 stir in the chickpeas and spices. Then gently stir in the cooked couscous

3. add remaining 2 tablespoons of olive oil and the butter. Sprinkle with parsley