Moroccan Layered Vegetable Couscous | VegNews

Ingredients

• 2 tablespoons olive oil
• 2 carrots, cut into ¼-inch slices
• 1 red bell pepper, seeded and cut into ¼-inch dice
• 1 pound small zucchini, halved lengthwise, cut into ½-inch slices
• 1 bunch scallions, trimmed and cut into ½-inch pieces
• 1 pound plum tomatoes, chopped
• 1 teaspoon salt
• ¼ teaspoon ground cinnamon
• ½ teaspoon ground turmeric
• ½ teaspoon black pepper
• 4 cups water
• 1 (16-ounce) can chickpeas, drained and rinsed
• 1 cup frozen peas, thawed
• ¼ cup minced parsley or cilantro
• 1 (10-ounce box)
• couscous