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Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds

A flavorful Moroccan-inspired dish featuring fluffy couscous, roasted vegetables, chick peas, and toasted almonds, seasoned with warming spices like cumin, coriander, and cinnamon.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 7
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Roasted Vegetables
  • 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
  • 1 Tbsp olive oil
Seasoning Mixture
  • 3 Tbsp olive oil remaining
  • 2 Tbsp fresh lemon juice
  • 2 tsp minced garlic (2 cloves)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
Couscous Base
  • 1.333 cups dry couscous
  • 1 (14.5 oz) can low-sodium chicken broth
  • 0.5 tsp turmeric
  • 0.5 tsp salt
  • 0.5 cup raisins
Final Additions
  • 1 (14 oz) can chick peas drained and rinsed
  • 0.5 cup slivered almonds toasted
  • 3 Tbsp minced fresh cilantro
  • 2 Tbsp minced fresh mint

Method
 

Preparation Steps
  1. Preheat oven to 475 degrees. Spray an 18 by 13-inch rimmed baking sheet with non-stick cooking spray.
  2. Place bell pepper, carrots, onions and zucchini on baking sheet. Drizzle with 1 Tbsp olive oil and season with salt, then toss to evenly coat.
  3. Roast in preheated oven about 15 minutes until tender, tossing once halfway through roasting.
  4. If desired, move oven rack closer to broiler and broil for about 1 - 2 minutes to add a light char.
  5. While vegetables are roasting, whisk together remaining 3 Tbsp olive oil, lemon juice, garlic, cumin, coriander, cinnamon and 1/4 tsp salt in a small bowl; set aside.
  6. Bring chicken broth, 1/2 tsp salt and turmeric to a boil. Place couscous and raisins in a large bowl, pour hot broth over it, stir, cover with plastic wrap and let rest for 5 minutes.
  7. Add roasted vegetables, chick peas, almonds, cilantro, mint and lemon mixture to couscous; toss to evenly coat and season with additional salt to taste if needed.
  8. Serve warm.

Notes

This recipe makes great leftovers and pairs wonderfully with grilled chicken, lamb, or beef. Adapted from Scrumpdillyicious.