WHAT I ATE THIS WEEKEND| BLACK VEGAN FOOD FESTIVAL + GHANAFEST + more

Heat olive oil in a large saucepan over medium heat until shimmering.

Add chopped onion and garlic; sauté until softened, about 3-4 minutes.

Stir in Israeli couscous and toast for 2-3 minutes until lightly golden.

Pour in vegetable broth and bring to a boil.

Reduce heat to low, cover, and simmer for 10-12 minutes until couscous is tender.

Meanwhile, chop carrot, bell pepper, and zucchini into small pieces.

Add chopped vegetables to the couscous during the last 5 minutes of cooking.

Stir in halved cherry tomatoes and cook until just softened.

Remove from heat and fluff couscous with a fork.

Add chopped parsley, lemon juice, salt, and black pepper; mix well.

Top with crumbled feta cheese before serving.

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