Couscous with Seven Vegetables and Spiced Chickpeas

Soak the raw chickpeas overnight. Drain and simmer in water for 45 minutes until tender.

While chickpeas cook, peel and chop carrots into chunks and slice zucchini into rounds.

Prepare the couscous by hydrating it with boiling water, covering tightly for 5 minutes, then fluffing with a fork.

In a skillet, heat the olive oil over medium heat. Add the cooked chickpeas and the prepared carrots and zucchini.

Season generously with ras el hanout, salt, and pepper. Sauté until the vegetables are tender yet retain their shape and the chickpeas are slightly golden.

Fold in the fluffed couscous to combine the textures.

Plate in a wide shallow bowl, ensuring the vegetables are showcased atop the grain, and serve warm.