- Rince and cut vegetables into small cubes. Heat 2 tbsp of EV olive oil in a frying pan, add the zucchini and the pumpkin, season with a pinch of salt and cook for about 5 minutes. Stir in the chickpeas and toss well.
- Bring the water (or the vegetable broth) to a boil. Place the cous cous into a large bowl and pour in the water. Cover and let stand 5 minutes.
- Once ready, mix together all the ingredients: cous cous, cooked vegetables, cherry tomatoes and a generous sprinkle of EV olive oil.