Couscous with Vegetables Recipe

• 1 Onion (coarsely chopped)
• 1 Zucchini (coarsely chopped)
• 1 tbsp Olive Oil
• 2 Red Bell Peppers (sliced, roasted & peeled)
• ½ cup Mushrooms (sliced)
• 2 cups Instant Couscous
• 2 cups Chicken Broth
• 2 small Tomatoes (coarsely chopped)
• 3 tbsp Balsamic Vinegar
• 480 gm Chickpeas (cooked)
• Salt (to taste)
• Pepper (to taste)

• Heat oil in a pan and shallow fry onion with zucchini.
• Put in peppers and mushrooms and cook until tender but firm.
• Take chicken broth in a saucepan and get it to a boil.
• Stir in couscous, along with tomatoes, chickpeas, balsamic vinegar, and cooked vegetables. Mix well.
• Flavor with salt & pepper to taste.
• Serve warm.