Couscous with Vegetables

Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until the onion is translucent.

Add the zucchini, red bell pepper, and carrot to the pan. Cook for about 5-7 minutes, until the vegetables are tender.

Stir in the cumin and paprika. Season with salt and pepper.

In a separate pot, bring the vegetable broth to a boil.

Remove the pot from heat and add the couscous to the hot broth. Cover and let it sit for 5 minutes or until the couscous has absorbed the liquid.

Fluff the couscous with a fork.

Combine the cooked vegetables with the couscous, mix well to combine.

Serve hot, garnished with chopped parsley.