Moroccan Couscous with Roasted Vegetables Recipe

Preheat oven to 475 degrees F. Spray an 18×13-inch rimmed baking sheet with non-stick cooking spray.

Place bell pepper, carrots, onions, and zucchini on the baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and toss to evenly coat.

Roast in preheated oven for about 15 minutes until tender, tossing once halfway through roasting.

Then if desired move the oven rack closer to the broiler and broil for about 1 to 2 minutes to add a light char.

While vegetables are roasting, in a small mixing bowl whisk together the remaining 3 tablespoons of olive oil, lemon juice, garlic, cumin, coriander, cinnamon, and season with ¼ teaspoon salt, set aside.

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.

Add roasted vegetables, chickpeas, almonds, cilantro, mint, and lemon mixture to couscous and toss to evenly coat. Season with a little more salt to taste as desired. Serve warm.