Moroccan Spiced Chickpea and Vegetable Tagine with Herbed Couscous

Dice 1 medium onion, peel and slice 2 medium carrots into 1/2-inch rounds, and cut 1 large bell pepper into 1-inch pieces.

Mince 3 cloves of garlic and roughly chop 1/3 cup fresh parsley and 2 tablespoons fresh mint. Keep herbs separate.

Drain and rinse 2 cans of chickpeas. Halve the cherry tomatoes. Zest and juice the lemon.

Heat 2 tablespoons olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Add the sliced carrots and bell pepper pieces. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.

Add the minced garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, and 1/2 teaspoon cinnamon. Cook for 1 minute until fragrant, stirring constantly.

Add the drained chickpeas, halved cherry tomatoes, 1 cup vegetable broth, 1 tablespoon honey, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.

Bring to a simmer, then reduce heat to medium-low. Cover and cook for 15 minutes, stirring occasionally.

While the tagine simmers, prepare the couscous. Bring 1 1/2 cups water to a boil in a medium saucepan.

Remove from heat, stir in 1 1/2 cups couscous and a pinch of salt. Cover and let stand for 5 minutes.

Fluff the couscous with a fork, then stir in 1 teaspoon lemon zest, 2 tablespoons lemon juice, half of the chopped parsley, and all of the chopped mint.

After the tagine has simmered for 15 minutes, uncover and cook for an additional 5 minutes to thicken slightly.

Taste and adjust seasoning if needed. Stir in the remaining chopped parsley.

Serve the tagine over the herbed couscous, garnishing with additional fresh herbs if desired.