Pearl Couscous with Chickpeas and Vegetables

Dice an onion, thinly slice zucchini, and peel and mince garlic cloves.

To a frying pan or pot on medium heat, add the olive oil, diced onion and stir often, until translucent.

After a few minutes, add the zucchini, sautéing until softened. Next, add the minced garlic and sauté for another two minutes.

Add the pearl couscous and water/broth to the pot, then cover.

Check on the pot every few minutes, removing the lid when the water/broth is almost all absorbed. Taste the couscous to make sure they are cooked through (if too al dente, add a bit more water/broth).

Add in the chopped spinach, cilantro, chickpeas, and sundried tomatoes and mix well.

Finally, add the coconut milk, nutritional yeast, and salt to taste.