Moroccan Couscous with Roasted Vegetables, Chickpeas and Almonds

A lovely blend of flavours and textures. Great for a vegetarian lunch or as a dinner side dish.

Recipe source: www.bloglovin.com

Ingredients:

1 large red capsicum, 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
430ml of vegetable broth
1/2 tsp turmeric
1/2 cup raisins
1 (14 oz) can chickpeas, drained and rinsed
3 Tbsp minced fresh coriander
2 Tbsp minced fresh mint

Instructions:

1. Preheat oven to 220C. Spray a 18 by 13-inch rimmed baking sheet with non-stick cooking spray.

2. Place capsicum, carrots, onions and zucchini on baking sheet. Drizzle with 1 Tbsp olive oil and season with salt and toss to evenly coat.

3. Roast in preheated oven about 15 minutes until tender, tossing once halfway through roasting. Then if desired move oven rack closer to the grill and grill for about 1 - 2 minutes to add a light char.

4. 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.

5. Bring vegetable broth, 1/2 tsp salt and turmeric to a boil.

6. Place couscous and raisins in a large mixing bowl, pour vegetable broth over couscous and stir, cover bowl with plastic wrap and let rest for 5 minutes.

7. Add roasted vegetables, chick peas and lemon mixture to couscous and toss to evenly coat, while seasoning with a little more salt to taste as desired. Serve warm.