Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds

Name: Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: African, Moroccan
Ingredients: 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; 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; 1 (14.5 oz) can low-sodium chicken broth; 1/2 tsp turmeric; 1/2 cup raisins; 1 (14 oz) can chick peas, drained and rinsed; 1/2 cup slivered almonds, toasted; 3 Tbsp minced fresh cilantro; 2 Tbsp minced fresh mint

6 steps

Prep:10minCook:22min

Updated at: Thu, 17 Aug 2023 03:47:27 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories367.9 kcal (18%)

Total Fat15.3 g (22%)

Carbs49.6 g (19%)

Sugars11.5 g (13%)

Protein10.4 g (21%)

Sodium368 mg (18%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

7 servings

1red bell pepper

large, cored and diced

2carrots

medium, halved through length and sliced fairly thin

1red onion

small, diced into 1-inch chunks

1zucchini

medium, halved through the length and sliced

4 Tbspolive oil

divided

2 Tbspfresh lemon juice

2 tspgarlic

minced

1 tspground cumin

1 tspground coriander

½ tspground cinnamon

salt

1 ⅓ cupsdry couscous

1 x 14.5 ozcan low-sodium chicken broth

½ tspturmeric

½ cupraisins

1 x 14 ozcan chick peas

drained and rinsed

½ cupslivered almonds toasted

3 TbspFresh Cilantro

Minced

2 Tbspfresh mint

minced

Instructions

Step 1

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.

Step 2

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.

Step 3

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

Step 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.

Step 5

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.

Step 6

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.