Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds
30 min7
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 | ||||
| 15 ml olive oil (for roasting) | ||||
| 45 ml olive oil (for dressing) | Whisk oil, lemon juice, garlic & spices | |||
| 30 ml fresh lemon juice | ||||
| 2 tsp minced garlic | ||||
| 1 tsp ground cumin | ||||
| 1 tsp ground coriander | ||||
| 1/2 tsp ground cinnamon | ||||
| Salt | ||||
| 240 g dry couscous | Pour broth over couscous & raisins, rest 5 min | |||
| 1 (430 ml) can low-sodium chicken broth | Bring broth, salt & turmeric to boil | |||
| 1/2 tsp turmeric | ||||
| 85 g raisins | ||||
| 1 (400 g) can chick peas, drained and rinsed | ||||
| 60 g slivered almonds, toasted | ||||
| 3 Tbsp minced fresh cilantro | ||||
| 2 Tbsp minced fresh mint | ||||
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