Summer Vegetable Couscous Plate - Feed Your Potential

Ingredients

• 1 1/2 cup low sodium vegetable broth
• 2 1/2 Tbsp dried sun-dried tomato (cut into strips)
• 1 Tbsp olive oil
• 3/4 cup red onion (trimmed, diced)
• 1 Tbsp garlic cloves (minced)
• 3/4 cup celery (trimmed, diced)
• 3/4 cup green pepper (seeded, diced)
• 1/2 cup red pepper (seeded, diced)
• 1/2 cup yellow squash (trimmed, cut into quarters, sliced crosswise)
• 1/2 cup zucchini (trimmed, cut into quarters, sliced crosswise)
• 1 Tbsp lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3 Tbsp canned banana pepper rings (drained)
• 6 oz couscous
• 1 1/2 tsp olive oil
• 1/4 cup yellow onion (trimmed, diced)
• 1 1/2 tsp garlic cloves (minced)
• 1 1/2 cups low sodium vegetable broth
• 3/4 tsp ground cumin
• 1/4 tsp dried oregano leaves
• 1/4 tsp paprika
• 1/8 tsp kosher salt
• 1 Tbsp fresh parsley leaves (minced)
• 5 oz canned garbanzo beans, low sodium (rinsed, drained)
• 2 Tbsp tahini paste
• 2 Tbsp 1/2 tsp lemon juice
• 1 Tbsp 1/4 tsp olive oil
• 1/8 tsp garlic cloves (minced)
• 1/4 tsp kosher salt