Food By Maria

-1 Place the olive oil in a large pot over medium-high heat.
-1 Add the cumin seeds and chili flakes, and toast for 2 – 3 minutes, until fragrant.
-1 Add the diced shallot + minced garlic to the pot, cooking for 3 – 4 minutes until soft and slightly golden. 
-1 Add the capers, sundried tomatoes, salt + pepper, and continue to cook for another could of minutes to allow the ingredients to combine. The longer you cook this mixture, the stronger the flavours will be. 
-1 Add the vegetable bullion paste and half of the lemon juice. Stir until combined.
-1 Add the sliced zucchini and chickpeas. 
-1 Cook this for 2 – 3 minutes, then add the couscous, hot water, and lemon zest.
-1 Bring this to a boil, then allow to simmer for 10 – 12 minutes to cook the couscous. 
-1 Finish the dish off by stirring in the second half of lemon juice, pumpkin seeds, sunflower seeds, and Italian parsley. Adjust the seasoning to taste.
-1 Serve immediately and enjoy!