Crispy Roasted Potatoes

Ingredients

• 2 tablespoons Olive Oil (Use extra virgin olive oil for best flavor. Can substitute with canola or sunflower oil.)
• 1 medium Red Onion (Chopped into 1/2-inch pieces. Substitute with yellow or white onion if needed.)
• 1 Yellow Bell Pepper (Chopped into 1/2-inch pieces. Red or orange bell peppers are also suitable.)
• 1 Carrot (Medium, peeled and diced into 1/4-inch pieces. Frozen carrots can be used; add with the peas.)
• 2 cloves Garlic (Minced. Can substitute with ½ teaspoon garlic powder or 1 teaspoon jarred minced garlic.)
• to taste Salt (Start with 1/2 teaspoon and adjust to taste.)
• to taste Black Pepper (Start with 1/4 teaspoon and adjust to taste.)
• ½ teaspoon Paprika (Preferably smoked paprika for enhanced flavor.)
• ½ teaspoon Ground Coriander (Freshly ground is best (if available).)
• ¼ teaspoon Turmeric (Adds color and flavor.)
• ½ teaspoon Celery Salt (Enhances the savory flavor.)
• ½ teaspoon Ground Cumin (Adds warmth and earthiness.)
• ⅛ teaspoon Ground Cinnamon (Just a pinch for depth of flavor.)
• to taste Cayenne Pepper (Optional, for extra heat. Start with 1/8 teaspoon and adjust to taste. Can omit for a milder flavor.)
• 1 cup Frozen Peas (Can substitute with fresh peas, added during the last 5 minutes of cooking.)
• 14 oz Chickpeas (Garbanzo Beans) (1 can, drained and rinsed (approx. 1.5 cups). Substitute with home-cooked chickpeas if preferred.)
• 6 Peppadew Piquante Peppers (Chopped, adjust quantity based on heat preference. Substitute with jarred roasted red bell peppers or pickled jalapeños (use sparingly) if unavailable.)
• 1½ cups Chicken Stock (Low sodium. Use vegetable stock for a vegetarian/vegan version. Ensure it's good quality for the best flavor.)
• A good handful Fresh Parsley (Chopped (approximately 1/4 cup). Substitute with fresh cilantro or 1 tablespoon dried parsley as an alternative.)
• 1 cup Instant Couscous (Also labeled as 'quick couscous'. Regular couscous, quinoa, or rice can be used but may require adjusted cooking time and liquid. If using regular couscous, check package instructions for liquid ratio.)

Instructions

1. Heat the olive oil in a medium-sized skillet or pot over medium heat.
2. Add the chopped red onion, bell pepper, and carrot to the skillet and sauté for 10-15 minutes, or until the vegetables are softened, lightly browned, and reach your desired level of tenderness. Stir occasionally to prevent sticking.
3. Add the minced garlic and sauté for another minute until fragrant, being careful not to burn the garlic. Stir frequently.
4. Mix in the salt, black pepper, paprika, ground coriander, turmeric, celery salt, ground cumin, ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant, about 1 minute, allowing the spices to toast slightly and release their aroma. Be careful not to burn them; lower the heat if needed.
5. Add the frozen peas and cook briefly, about 2 minutes, until heated through. Stir in the chopped piquante peppers and drained chickpeas, ensuring they are evenly distributed throughout the vegetable mixture.
6. Pour in the chicken or vegetable stock, scraping any browned bits from the bottom of the pan (deglazing) to ensure optimal flavor infusion.
7. Bring the mixture to a simmer - small bubbles gently rising to the surface, then remove from heat.
8. Stir in most of the chopped fresh parsley (reserve about 1 tablespoon for garnish).
9. Add the instant couscous, ensuring it is evenly distributed in the vegetable and stock mixture.
10. Cover the skillet tightly with a lid and let stand for 5 minutes, or until the liquid is completely absorbed and the couscous is tender and fluffy. Do not lift the lid during this time.
11. Once the liquid has been absorbed, grab a fork and gently fluff the couscous to separate the grains and distribute the vegetables evenly.
12. Serve hot in bowls or on a large platter, garnished with the remaining fresh parsley.