Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds

30 min

Fluffy couscous tossed with roasted vegetables, chickpeas, and almonds in a warm spiced lemon dressing.

prepPreheat oven to 475°F / 240°C
prepSpray 18×13-inch rimmed baking sheet with non-stick cooking spray
1 large red bell pepper, cored and diced	Toss vegetables with oil & salt	Roast 475°F / 240°C, 15 min, toss halfway	Broil 1–2 min for char (optional)	Toss in roasted veg, chickpeas, almonds, herbs & dressing
2 medium carrots, halved lengthwise and sliced thin
1 small red onion, diced into 1-inch chunks
1 medium zucchini, halved lengthwise and sliced
1 Tbsp / 15 ml olive oil (for roasting)
3 Tbsp / 45 ml olive oil (for dressing)	Whisk oil, lemon juice, garlic & spices
2 Tbsp / 30 ml fresh lemon juice
2 tsp minced garlic
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
Salt
1 1/3 cups / 240 g dry couscous		Pour broth over couscous & raisins, rest 5 min
1 (14.5 oz / 430 ml) can low-sodium chicken broth	Bring broth, salt & turmeric to boil
1/2 tsp turmeric
1/2 cup / 85 g raisins
1 (14 oz / 400 g) can chick peas, drained and rinsed
1/2 cup / 60 g slivered almonds, toasted
3 Tbsp minced fresh cilantro
2 Tbsp minced fresh mint

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