A delightful Moroccan-inspired vegetable couscous dish, perfect for a flavorful and hearty meal.
Heat the olive oil in a nonstick skillet over medium heat.
Using extra virgin olive oil adds a rich flavor to the dish.
Add the diced carrots and chopped onion to the skillet and sauté until softened.
Cut the vegetables into even pieces for uniform cooking.
Stir in the garbanzo beans, stewed tomatoes, cinnamon, salt, and red pepper flakes.
Mix well to ensure the spices coat all the ingredients evenly.
Simmer the mixture on low heat for 20 minutes, stirring occasionally.
Cover the skillet to retain moisture and enhance the flavors.
Meanwhile, prepare the couscous by bringing the vegetable broth to a boil, then adding the couscous and letting it sit covered for 5 minutes.
Fluff the couscous with a fork after cooking to separate the grains.
Stir the chopped cilantro and parsley into the vegetable mixture.
Add the herbs just before serving to preserve their fresh flavor.
Serve the vegetable stew over the prepared couscous.
Garnish with additional fresh herbs for a vibrant presentation.