Tumeric Couscous with Chick Peas

1: Heat a large skillet over medium heat.

2: Add olive oil, zucchini, shallots, and garlic. Cook for 3-4 minutes until zucchini starts to color.

3: Add couscous and cook for 2 minutes, stirring constantly.

4: Add vegetable broth and bring to a simmer. Cover and reduce to a low simmer for 5-7 minutes until most liquid is absorbed.

5: Stir in coconut milk, chickpeas, lemon zest, arugula or spinach, scallions, turmeric, and chili flakes. Season with salt and pepper.

6: Bring to a simmer again and cook for 10 minutes, stirring occasionally.

7: Sprinkle with lemon juice before serving.