Chickpea and zucchini skillet with couscous

Open the can of chickpeas and tip them into a colander under cold water to rinse them. Shake well to get rid of the extra liquid.

Peel the zucchini if you like, then cut them into small 1 cm dice. Keep the cutting board clean for the onion next.

Peel the onion and cut it into small pieces. Peel the garlic clove and mince it finely. Set them aside together in a small bowl.

Heat the olive oil over medium heat in the skillet. Add the onion and garlic and cook for 2 min without browning, until translucent.

Stir the diced zucchini into the skillet with the onions. Sprinkle with cumin and season lightly with salt and pepper. Stir well and cook for 5 min over medium heat, stirring now and then.

Add the drained chickpeas to the skillet with the zucchini. Stir and let them heat for 3 min so they soak up the flavors.

Meanwhile, bring 250 ml of water to a boil in the saucepan. Add the couscous, cover and take it off the heat. Let it puff up for 5 min, covered, without touching it.

Fluff the couscous with a fork to loosen it. Add it to the skillet with the chopped parsley. Toss well, taste and adjust the salt and pepper if needed.