Ingredients
1large red bell pepper,cored and diced
2medium carrots,halved through length and sliced fairly thin
1small red onion,diced into 1-inch chunks
1medium zucchini,halved through the length and sliced
4tbspolive oil,divided
2tbspfresh lemon juice
2tspgarlic,minced
1tspground cumin
1tspground coriander
½tspground cinnamon
salt
1⅓cupsdry couscous
14.5ozlow-sodium chicken broth,(1 can)
½tspturmeric
½cupraisins
14ozchick peas,(1 can), drained and rinsed
½cupslivered almonds,toasted
3tbspfresh cilantro,minced
2tbspfresh mint,minced
Preparation
Preheat oven to 475 degrees F. Spray an 18×13-inch rimmed baking sheet with non-stick cooking spray.
Place bell pepper, carrots, onions, and zucchini on the baking sheet. Drizzle with 1 tablespoon of 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 to 2 minutes to add a light char.
While vegetables are roasting, in a small mixing bowl whisk together the remaining 3 tablespoons of olive oil, lemon juice, garlic, cumin, coriander, cinnamon, and season with ¼ teaspoon salt, set aside.
Bring chicken broth, ½ teaspoon 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. Season with a little more salt to taste as desired. Serve warm.
