Couscous with Chickpeas and Roasted Vegetables

Ingredients

• 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 cloves minced garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• Salt
• 1 1/3 cups dry couscous
• 1 (14 oz) can low-sodium chicken broth
• 1/2 tsp turmeric
• 1/2 cup raisins
• 1 (14 oz) can chickpeas, drained and rinsed
• 1/2 cup slivered almonds, toasted
• 3 Tbsp minced fresh cilantro
• 2 Tbsp minced fresh mint

Directions:

Preheat oven to 475 degrees. Spray a 18×13 inch 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 for 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, 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.

Servings: 4