Moroccan Couscous with Roasted Vegetables

INGREDIENTS

• 1 large red bell pepper, cored and diced
• 2 medium carrots, halved through the length and sliced fairly thin
• 1 small red onion diced into 1-inch chunks
• 1 medium zucchini, halved through the length and sliced
• 4Tbsp olive oil, divided
• 2Tbsp fresh lemon juice
• 2tsp minced garlic (2 cloves)
• 1tsp ground cumin
• 1tsp ground coriander
• 1/2tsp ground cinnamon
• Salt
• 1 1/3cups dry couscous
• 1(14.5 oz) can low-sodium chicken broth
• 1/2tsp turmeric
• 1/2cup raisins
• 1(14 oz) can of chickpeas, drained and rinsed
• 1/2cup slivered almonds, toasted
• 3Tbsp minced fresh cilantro
• 2Tbsp minced fresh mint

INSTRUCTIONS

1. Preheat oven to 475 degrees. Spray an 18 by 13-inch rimmed baking sheet with non-stick cooking spray. Place bell pepper, carrots, onions, and zucchini on a baking sheet.

Drizzle with 1 Tbsp olive oil and season with salt and toss to evenly coat. Roast in preheated oven for about 15 minutes until tender, tossing once halfway through roasting.

Then if desired move the oven rack closer to the broiler and broil for about 1 - 2 minutes to add a light char.

While vegetables are roasting, in a small mixing bowl whisk together the remaining 3 Tbsp olive oil, lemon juice, garlic, cumin, coriander, and cinnamon and season with 1/4 tsp salt, set aside.

Bring chicken broth, 1/2 tsp salt, and turmeric to a boil. Place couscous and raisins in a large mixing bowl, pour hot chicken broth over couscous and stir, cover bowl with plastic wrap, and let rest for 5 minutes.

Add roasted vegetables, chickpeas, almonds, cilantro, mint, and lemon mixture to couscous and toss to evenly coat (while seasoning with a little more salt to taste as desired). Serve warm.