Moroccan chickpea couscous

Step by Step

Heat olive oil over medium/high heat in a large nonstick skillet*.

When olive oil is fragrant, add onion and garlic. Sauté for 2-3 minutes.

Add cauliflower, peas, garbanzo beans, and moroccan seasoning to the skillet and sauté for 5-7 minutes, stirring consistently.

Next, add couscous and mix well.

Finally, pour broth into the skillet and bring to a boil.

Once boiling, remove from heat immediately, cover skillet, and let sit covered for 5 minutes or until all the broth is absorbed by the couscous.

Uncover the skillet and fluff the couscous with a fork.

Top with optional toppings and enjoy.

Skillet size: we used a 16-inch skillet, but if you use something smaller, just make sure it is deep enough. A dutch oven would work perfectly!
Freezer directions: please scroll up for a through explanation of how to freeze this meal for up to 3 months and how to cook from frozen on the stovetop.

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