Lemony Vegetable Couscous - cooking recipe

Ingredients

2 -4 zucchini
1 bell pepper, red
1 bell pepper, green
1 onion
1 eggplant (optional)
8 ounces chickpeas
2 tomatoes, diced
1 -2 cup mint
cumin
2 tablespoons butter
2 tablespoons olive oil
salt
pepper
10 ounces original couscous
2 cups vegetable broth

Preparation

Prepare the couscous per package instructions with the 2 cups of broth.
Dice vegetables and chop mint (if zucchini are small, use 4).
In a large skillet or pot, heat 2 tbsp of oil and butter if desired. Add onions and cook until just soft, add peppers and cook about half way. Add zucchini and continue to cook until vegetables are soft.
Season vegetables with the juice of one lemon, evoo, salt, pepper, a handful of mint and a dash of cumin.
When couscous if finished, add some butter, evoo, salt, pepper, dash of cumin, and another handful of mint. Fluff with a fork.
Combine couscous and vegetables in a bowl. Add juice of the second lemon, half a can of chickpeas and the two diced tomatoes. Drizzle with evoo and season to taste. Can be served warm or cold. Enjoy.
Note- vegans can omit butter.