Spicy Chickpea and Couscous Stir-Fry

1.Bring the vegetable broth or water to a boil in a medium saucepan. Remove from heat, stir in the couscous, cover tightly, and let it sit for 5 minutes until the liquid is absorbed. Fluff with a fork and set aside.

2.Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat.

3.Add the sliced red onion and sauté for 2-3 minutes until slightly softened.

4.Add the minced garlic and diced red and yellow bell peppers. Stir-fry for another 3-4 minutes until the peppers are tender-crisp.

5.Add the drained chickpeas to the skillet and stir to combine.

6.Sprinkle the ground cumin, smoked paprika, cayenne pepper, ground coriander, salt, and black pepper over the chickpeas and vegetables. Stir well to evenly coat all ingredients with the spices.

7.Cook for 5-6 minutes, stirring occasionally, allowing the chickpeas to absorb the spices and slightly crisp up on the edges.

8.Add the fluffed couscous to the skillet and gently toss everything together to combine and heat through, about 2 minutes.

9.Remove from heat and stir in the lemon juice and chopped fresh cilantro, if using, for a bright, fresh finish.

10.Taste and adjust seasoning with additional salt, pepper, or cayenne pepper if desired.

11.Serve hot as a satisfying weeknight dinner.