Step 1

In a medium-size skillet heat the oil over medium heat.

Step 2

Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until brown and all the vegetables are your desired tenderness

Step 3

Add the garlic, sauté another minute.

Step 4

Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute).

Step 5

Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas.  Followed by the stock, scraping any brown bits from the bottom of the pan.

Step 6

Add the chopped parsley and stir in the couscous.  Remove from heat and let stand 5 minutes or until liquid is absorbed.  Fluff and serve.