This creamy lemony couscous loaded with zucchini, chick peas, arugula, coconut milk and flavored with lemon and tumeric is on the table in less than 25 minutes and is a perfect cozy main or side. Hearty and healthy, it’s a perfect side to any protein or served by itself with a salad and some crusty bread (which is how I love to eat it) I found this recipe from the wonderful Mia gatherednutrition and altered it slightly. She has a similar recipe using rice which is off the charts good. Definitely check her out! . . Tumeric Couscous with Chick Peas, Zucchini and Arugula . . 1 tbls olive oil 2 small zucchini, diced 2 shallot, diced 4 cloves of garlic, chopped 1 cup (uncooked) pearled couscous 2 cups vegetable broth 1 cup canned full fat coconut milk 1 (15oz) can of chickpeas, drained and rinsed Zest and juice of one lemon 3 cups of arugula or baby spinach 1/3 cup scallions, chopped 1 1/2 tsp turmeric Pinch chili flakes Salt and pepper, to taste Heat a large skillet over mediu...