Preparation

• 1.

  In a saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

• 2.

  While the couscous is resting, heat olive oil in a skillet over medium heat. Add chickpeas and sauté for about 5 minutes until slightly crispy.

• 3.

  Sprinkle cumin, coriander, paprika, turmeric, salt, and pepper over the chickpeas. Stir well to coat and cook for another 2 minutes.

• 4.

  Add fresh spinach to the skillet and sauté until wilted, about 2-3 minutes.

• 5.

  Remove the skillet from heat and drizzle with fresh lemon juice.

• 6.

  To serve, place a generous amount of fluffy couscous in a bowl. Top with the spiced chickpeas and spinach mixture. Garnish with chopped parsley and, if desired, a dollop of yogurt.