Couscous with Vegetables

Ingredients

• 1 couscous box
• 2 Onions
• 3 Carrots
• 1 Zucchini
• 1 Parsnip
• 1 Potato / Sweet Potato
• 1 piece of pumpkin / butternut squash
• ½ Cup of chopped Parsley
• ½ Cup of chopped Coriander
• 1 Tbsp of minced Garlic
• 1 can of chickpeas
• ½ Tsp Cumin
• ½ Tsp Paprika
• ¼ Tsp Saffron
• 1 ½ Tsp Salt (to taste)
• ½ Tsp Pepper (to taste)
• 3 Tbsp of Olive Oil
• 2 Tbsp of tomato paste
• 2 cups of vegetable broth
• 6 Cups of Water (or more)

Directions

1. 1- Peel and slice all the vegetables in large pieces.
   2- On medium heat, add the olive oil and put the onions in the cooking pan, stir the onions for a couple of minutes then add the garlic, parsley and coriander.
   3- Add to the onions half the amount of paprika, cumin, saffron, salt and pepper. ( if you are cooking a couscous with meat, add the meat in this step and seal it with the onions/spices.)
   4- Add the vegetable broth and close the lid of the pan.
   5- When the vegetable broth is boiling, add the potato pieces.
   
   Note: Cook the harder vegetables first then when they are half cooked add the softer vegetables
   5- After 10 minutes, add the carrots.
   6- After 15 minutes, add the Parsnip.
   7- After 10 minutes, add the zucchini.
   8- After 10 minutes, add the butternut squash.
   9- Add the rest of the spices and the tomato paste.
   10- After 10 minutes, add chickpeas.
   11- All vegetables are cooked when you can easily poke them with a fork.
2. Steps to make the Couscous:Prepare the couscous following the instructions on you couscous box (usually instructions includes cooking couscous in boiled water with olive oil and salt).
   Tip: for better flavor, fluff the couscous with a little bit of butter.
3. Serving the Couscous:
   Serve the couscous by setting the couscous grains first in a dome, adding some sauce to the couscous, then adding the vegetables on the top of the ‘dome’ and around.
4. Note: 
   1- If you are adding meat or chicken to the couscous, double the amount of spices.
   2- You can add vegetables such as cabbage. Make sure to let the harder vegetables half cook before adding the softer vegetables. This way you will get evenly cooked vegetables at the end.