1 onion, coarsely chopped
1 zucchini or yellow squash, coarsely chopped
1 tablespoon olive oil
2 roasted and peeled red bell peppers, sliced
1/2 cup sliced fresh mushrooms
2 cups instant cous cous
2 cups chicken broth
2 small tomatoes, coarsely chopped
3 tablespoons balsamic vinegar
1 16-ounce can chickpeas, rinsed and drained, or fresh-cooked chickpeas
Salt and pepper
Sauté the onions and zucchini in the oil until just barely soft. Stir in the peppers and mushrooms. Cook until all vegetables are cooked but still firm.
Heat the chicken broth is a saucepan until boiling. Remove from heat and stir in the cous cous. Let the mixture sit 5-7 minutes then fluff with a fork.
In a large bowl, pour in the cous cous, then toss with the tomatoes, chickpeas, balsamic vineger. Stir in the vegetables and their juices. Salt and pepper to taste. Serve at room temperature.