Roasted Vegetable Couscous

Pour water into the bottom of a pot, bring it to a boil, place a sieve over it, pour in the couscous (making sure the bottom does not touch the water), cover with a lid, and steam it.

Cut the vegetables into desired sizes and shapes. Sauté the zucchini in a little olive oil, add the carrots. When they are crunchy, add the spices, the bell pepper, the drained chickpeas, and steam until ready.

Only salt when the vegetables are ready, so they remain nicely crunchy.