Quick Chickpea and Couscous Veggie Skillet Recipe

A fast, one‑pan dish combines canned chickpeas, couscous and fresh summer vegetables. The recipe calls for 1 × 240 g can of chickpeas, 150 g couscous, 200 ml vegetable broth, a zucchini, a red bell pepper, cherry tomatoes, onion, olive oil, cumin, paprika, lemon juice, salt, pepper and herbs for garnish. Bring the broth to a boil, stir in the couscous and let it swell for five minutes. Meanwhile, dice the zucchini, pepper and onion, then sauté them in olive oil for about five minutes. Add drained chickpeas and season with cumin, paprika, salt and pepper, cooking a further three minutes. Finish by mixing in halved cherry tomatoes and lemon juice, then serve the vegetable‑chickpea mixture over the fluffy couscous, garnished with parsley or mint. Total preparation time is roughly 30 minutes, making it suitable for busy days, meal‑prep, or beginners.