Pearl Couscous Vegetable Soup

Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 5 to 6 minutes until the vegetables start to soften. Stir in the garlic, Italian seasoning, chili flakes and bay leaves and cook for another minute until fragrant.
2 tablespoons olive oil
1 medium onion
2 medium carrots
2-3 celery stalks
4 garlic cloves
1 tablespoon Italian seasoning mix
¼ teaspoon red chili flakes
2 bay leaves
Add the tomato paste and cook it off for 1 to 2 minutes, stirring well, then stir in the crushed tomatoes and chickpeas. Cook for a couple of minutes to let the flavors come together.
1 tablespoon tomato paste
1 can (14 oz / 400 g) crushed tomatoes
1 can (14 oz / 400 g) chickpeas
Stir in the zucchini, pearl couscous and vegetable stock. Bring to a boil, then reduce the heat and let it simmer gently for 15 minutes or until the couscous is tender and the vegetables are cooked through.
2 medium zucchini
1 cup pearl couscous
6 cups vegetable stock
Squeeze in the lemon juice, season with salt and black pepper and remove the bay leaves. Stir in the parsley just before serving.
Juice of half a lemon
A handful fresh parsley
Salt and freshly ground black pepper to taste