Ingredients
- 1 1/2 cups couscous
- 1 tablespoon olive oil
- 1 3/4 cups vegetable broth
- 1/2 teaspoon ground turmeric
- 1/2 cup raisins
- 1 red bell pepper diced
- 1 small red onion diced
- 1 medium zucchini diced
- 2 medium carrots grated
- 1 can 14 oz chickpeas, drained and rinsed
- 1/2 cup chopped fresh parsley
- 1/2 cup slivered almonds toasted
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
Instructions
- Preheat oven to 450°F.
- In a medium saucepan, combine vegetable broth, turmeric, and 1 tablespoon olive oil. Bring to a boil and stir in the couscous. Cover with a lid and remove from heat immediately. Let it sit for 5 minutes. Then fluff couscous with a fork. Add raisins, cover again, and set aside to let the couscous cool slightly.
- On a large sheet pan, add the diced red bell pepper, diced red onion, and diced zucchini. Toss with salt, ground black pepper, and minced garlic. Roast for about 15 minutes or until softened, tossing halfway through.
- In a mason jar, combine 3 tablespoons olive oil, lemon juice, minced garlic, ground cumin, and ground coriander. Add salt and pepper to taste. Cover and shake well to combine. Set aside.
- In a large bowl, toss prepared couscous with the raisins, roasted vegetables, chickpeas, grated carrots, chopped parsley, and toasted almonds. Add the dressing and toss to combine a few more times. If needed, season with more salt and pepper. Enjoy!