One-pot chickpea couscous

Ingredients

• Couscous (dry)160g
• Chickpeas (drained)240g
• Zucchini (raw)300g
• Carrots (raw)150g
• Onions (raw)100g
• Olive oil (raw)20ml
• Lemon juice (raw)20ml
• Salt (dry)3g
• Black pepper (dry)1g
• Recipe water (raw)200ml

Method

1. Dice 300g zucchini, 150g carrots and 100g onions finely. Heat 20ml olive oil in a pot; cook vegetables eight to twelve minutes, stirring, until tender.
2. Add 240g chickpeas, 200ml recipe water, 3g salt and 1g black pepper; bring to a simmer and heat through. Stir in 160g couscous, cover off the heat five minutes. Confirm the couscous packet water ratio.
3. Fluff, stir in 20ml lemon juice, and divide evenly. This stovetop recipe has no shared roast component.
4. Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.