Moroccan Spiced Chickpea and Vegetable Couscous

Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and cook until softened, about 5 minutes.

Stir in minced garlic, ground cumin, ground coriander, turmeric powder, and cinnamon powder. Cook for 1 minute until fragrant.

Add rinsed and drained chickpeas, vegetable broth, diced bell pepper, and diced zucchini to the skillet. Bring to a simmer.

Stir in the uncooked couscous, salt, and black pepper. Remove from heat, cover the skillet, and let it sit for 5 minutes, allowing the couscous to absorb the liquid.

Fluff the couscous with a fork. Garnish with fresh chopped parsley before serving.