1. Choose and wash the chickpeas, drain it of water and soak it the night before, like beans. Boil it in water with 1/2 teaspoon of salt, always filling the evaporated water. It can take 1-2 hours.
2. The hot vegetable soup you have left over from other dishes. Wash, peel, rinse and cut into cubes about 1.5 cm carrots and boil in soup under the lid for about 20 minutes on low heat.
2. Wash, peel the onion and zucchini and cut them into cubes about 1.5 cm in size and sauté them in oil.
3. While stirring occasionally, wash and cut into equally large cubes the mushrooms and peppers cleaned of seeds and stalks. Add them to the pan and sauté + 1/2 of the turmeric. Turn off the heat and season with salt and pepper.
4. You've already put out the carrot soup, probably. Pull the pot of soup aside, add salt and pepper, put the remaining half of the turmeric, put the boiled chickpeas drained and drained of water and then the couscous without fire. It swells instantly. Wind it with a spatula until it absorbs all the liquid.
5. Cut the tomatoes into cubes of about 1 cm. Stop a few for decoration and put the rest in the hot couscous together with the lemon juice and mix with the palette (possibly foamer) from the bottom up a few times. I still like salt.
6. Serve couscous with vegetables on top and goat yogurt next to it. I formed a cavity in the middle with a polish and put the vegetables in a nest, but you can put them freely. You eat as such or as a garnish on a grill, kebap, etc.
May it be useful to you!