1. 1

   Step 1

   Finely chop the onion and 3 garlic cloves. Dice the carrot, 1 red bell pepper, and 1 zucchini into small cubes.

2. 2

   Step 2

   Heat 2 tbsp of olive oil in a skillet. Sauté the onion, garlic, and carrot cubes for 2-3 minutes until translucent.

   Timer 3 min
3. 3

   Step 3

   Add the bell pepper and zucchini cubes and sauté for another 2-3 minutes.

   Timer 3 min
4. 4

   Step 4

   Add 240 g of chickpeas and 200 g of couscous to the skillet.

5. 5

   Step 5

   Deglaze everything with 400 ml of hot vegetable broth.

6. 6

   Step 6

   Stir in 1.5 tbsp of curry powder as well as salt and pepper to taste.

7. 7

   Step 7

   Cover the skillet with a lid and let the couscous soak for about 5-8 minutes until cooked through.

   Timer 8 min
8. 8

   Step 8

   Halve 200 g of cherry tomatoes, slice 2 spring onions into rings, and chop 0.5 bunch of parsley.

9. 9

   Step 9

   Fold the tomatoes, spring onions, and parsley into the couscous skillet.

10. 10

    Step 10

    Garnish with hemp seeds and fresh mint as desired and serve with mint yogurt dip.

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