Moroccan Couscous with Roasted Vegetables

Ingredients

• 1 lg red bell pepper, cored and diced
• 2 med carrots, halved through length and sliced fairly thin
• 1 sm red onion, diced into 1-inch chunks
• 1 med zucchini, halved through the length and sliced
• 4 Tbs olive oil, divided
• 2 Tbs fresh lemon juice
• 2 tsp minced garlic (2 cloves)
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• Salt
• 1⅓ cup dry couscous
• 1 14.5-oz can chicken broth (or equivalent)
• ½ tsp turmeric
• ½ cup raisins
• 1 14-oz can chickpeas, drained and rinsed
• ½ cup slivered almonds, toasted
• 3 Tbs cilantro, minced
• 2 Tbs mint, minced

Directions

1. Preheat oven to 475°. Spray a 18 by 13-inch rimmed baking sheet with non-stick cooking spray. Place bell pepper, carrots, onions and zucchini on baking sheet.
2. Drizzle with 1 tablespoon 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.
3. Then if desired move oven rack closer to broiler and broil for about 1 - 2 minutes to add a light char.
4. While vegetables are roasting, in a small mixing bowl whisk together remaining 3 tablespoons olive oil, lemon juice, garlic, cumin, coriander, cinnamon and season with ¼ teaspoon salt, set aside.
5. 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.
6. 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.