Moroccan Chickpea, Apricot, Bell Pepper & Zucchini Curry with Couscous

Directions

1. Prepare the couscous: in a small saucepan, bring the broth to a boil, remove from heat, stir in the couscous, then cover and let stand 10 minutes before fluffing with a fork.
2. Wash and dry all produce.
3. Slice the carrot into 1/4-inch rounds and place in a medium bowl.
4. Seed and thinly slice the red bell pepper and add to the bowl with the carrot.
5. Preheat a nonstick skillet over medium-high heat.
6. Add onion (thin half-moons) and minced garlic to the bowl with the vegetables.
7. Add oil to the hot skillet, then stir in the vegetables plus spices and cook until they start to soften, about 5 minutes.
8. Trim and halve the zucchini, then cut into 1/4-inch thick half-moons and add to the bowl with apricots.
9. Drain and rinse the chickpeas and set them aside.
10. To the skillet, add zucchini, apricots, chickpeas, tomatoes, broth, tomato paste and sugar; bring to a boil, then reduce to a simmer.
11. Cook until the vegetables and chickpeas are tender, 10–15 minutes, stirring occasionally.
12. Stir in half the parsley and remove from heat; reserve the rest for garnish.
13. To serve, divide the couscous and curry between bowls and sprinkle with the remaining parsley and pine nuts.