Couscous with Chickpeas and Spring Vegetables

Chop onion. Peel carrot and cut into a small dice. Heat olive oil in a medium saucepan over medium heat. Add carrots and onion to hot oil and saute for about 4-5 minutes until softened.

Meanwhile, trim the woody ends off the asparagus and discard. Cut asparagus on a bias into 1 inch pieces. When onion and carrot are soft, add asparagus and saute for about 2 minutes (they will still be crisp but will continue to cook with the broth). Add the chickpeas and broth and raise heat to high. Cover with a lid and bring to a boil. Stir in the couscous and bring back to a boil for one minute. Cover with the lid and turn off heat. Let sit for 5 minutes. Stir in lemon zest, parsley, Parmesan cheese and salt and pepper to taste.