Mediterranean couscous with vegetables and chickpeas

Ingredients

For 1 serving

• Couscous65 g
• Cooked chickpeas120 g
• Zucchini100 g
• Bell peppers0.5
• Eggplant80 g
• Red onion30 g
• Vegetable broth80 ml
• Extra virgin olive oil10 g
• Mint3 g
• Cumin1 g
• Saltto taste

Contains: gluten, celery,

In season: June – September

Method

1. Wash the courgettes, pepper and aubergine and cut them into 1 cm dice, removing the pepper's seeds and pith; chop the red onion. Rinse and drain the chickpeas.
2. Heat the olive oil in a wide frying pan over medium-high heat with the cumin for 30 seconds, until fragrant; add all the vegetables with a pinch of salt and toss for 10 minutes, stirring often, until tender and golden.
3. Meanwhile bring the vegetable stock to the boil, salt it if needed and pour it over the couscous in a bowl; cover with a plate and leave for 5 minutes, until all the liquid is absorbed, then fluff with a fork.
4. Add the chickpeas to the vegetables and heat for 2 minutes over medium heat.
5. Combine the vegetables with the couscous and finish with torn mint.