Moroccan Couscous with Roasted Vegetables and Chickpeas

• servings: 7 servings
• active time: 10 minutes
• total time: 32 minutes

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 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

Directions

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

Nutrition

• Calories: 362 kcal
• Total Fat: 13 g
• Saturated Fat: 1 g
• Sodium: 199 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 7 g
• Total Sugars: 4 g
• Protein: 9 g