Jazz Recipe

Inspired by Majestic

Time30m

Serves4

Make Jazz Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Base

1 cup Couscous

1 cup Vegetable broth

Vegetables

1/2 cup Bell pepper (red)

1/2 cup Zucchini

1/2 cup Cherry tomatoes

1/4 cup Red onion

Herbs & Spices

2 cloves Garlic (minced)

2 tablespoons olive oil

1/2 teaspoon Celtic sea salt

1/4 teaspoon black pepper

2 tablespoons Parsley (chopped)

Protein

1 cup Chickpeas (canned, drained)

Method

Preparation

Cook Couscous

In a medium saucepan, bring the vegetable broth to a boil. Once boiling, add the couscous, remove from heat, cover, and let sit for 5 minutes. Fluff with a fork and set aside.

Prepare Vegetables

While the couscous is resting, chop the bell pepper, zucchini, cherry tomatoes, and red onion into small, bite-sized pieces.

Sauté Vegetables

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the chopped vegetables and sauté for 5-7 minutes until they are tender.

Combine Ingredients

Add the drained chickpeas to the skillet with the sautéed vegetables. Stir in the cooked couscous, salt, black pepper, and chopped parsley. Mix well to combine all ingredients.

Serving

Plate the Dish

Serve the couscous mixture warm on plates or in bowls. Optionally, garnish with additional parsley or a drizzle of olive oil.