Ingredients

The following ingredients have 7 Servings
  • 1 large red bell pepper, (cored and diced)
  • 2 medium carrots, (halved through length and sliced fairly thin)
  • 1 small red onion, (diced into 1-inch chunks)
  • 1 medium zucchini, (halved through the length and sliced)
  • 4 Tbsp olive oil, (divided)
  • 2 Tbsp fresh lemon juice
  • 2 tsp minced garlic ((2 cloves))
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • Salt
  • 1 1/3 cups dry couscous
  • 1 (14.5 oz) can low-sodium chicken broth
  • 1/2 tsp turmeric
  • 1/2 cup raisins
  • 1 (14 oz) can chick peas, (drained and rinsed)
  • 1/2 cup slivered almonds, (toasted)
  • 3 Tbsp minced fresh cilantro
  • 2 Tbsp minced fresh mint

Instruction

  • Preheat oven to 475 degrees. Spray a 18 by 13-inch rimmed baking sheet with non-stick cooking spray. Place bell pepper, carrots, onions and zucchini on baking sheet.
  • Drizzle with 1 Tbsp olive oil and season with salt and toss to evenly coat. Roast in preheated oven about 15 minutes until tender, tossing once halfway through roasting.
  • Then if desired move oven rack closer to broiler and broil for about 1 - 2 minutes to add a light char.
  • While vegetables are roasting, in a small mixing bowl whisk together remaining 3 Tbsp olive oil, lemon juice, garlic, cumin, coriander, 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, chick peas, 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.
  • Recipe source: adapted from Scrumpdillyicious