Finely mince 2 cloves of garlic, finely dice a ¼ of a zucchini, finely dice ½ of a red bell pepper and thinly slice 6 button mushrooms

Heat a small sauce pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot add the minced garlic, 30 seconds later add the diced zucchini and diced red bell peppers and mix everything together

After 5 minutes of cooking add the sliced mushrooms to the sauce pan, season everything with sea salt and freshly cracked black pepper and mix everything together, cook for about 2 minutes, then add a ½ teaspoon of smoked paprika, mix it with the rest of the ingredients and then add 1 cup of water into the sauce pan, season with a little more sea salt and turn up the fire to a high heat

Once you come to a boil, add 1 cup of couscous to the pan, lightly mix it with the ingredients, place a lid on the sauce pan and turn OFF the heat

After letting the couscous steam for at least 5 minutes, remove the lid and fluff up the couscous with a fork

Transfer to a plate and serve, garnish with some fresh parsley