Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds
1large red bell pepper,cored and diced
2medium carrots,halved through length and sliced fairly thin
1small red onion,diced into 1-inch chunks
1medium zucchini,halved through the length and sliced
2Tbspfresh lemon juice
2tspminced garlic(2 cloves)
1 1/3cupsdry couscous
1(14.5 oz) canlow-sodium chicken broth
1(14 oz) canchick peas, drained and rinsed
3Tbspminced fresh cilantro
2Tbspminced fresh mint
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.