INGREDIENTS

• 1 red bell pepper, cored and chopped
• 2 medium carrots, thinly sliced
• 1 red onion, chopped into 1-inch pieces
• 1 medium zucchini, halved and then sliced
• 3 tablespoons olive oil, divided
• ½ lemon, juiced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• 1 ¼ cup water or broth
• ½ teaspoon turmeric
• 1 cup dry cous cous
• ¼ cup raisins
• 1 can chickpeas, drained and rinsed
• ½ cup chopped cashews
• ¼ cup chopped parsley

INSTRUCTIONS

1. Heat oven to 475 degrees F.
2. Place bell pepper, carrots, onion, zucchini and 1 tablespoon oil on large baking sheet. Season with salt and pepper.
3. Roast for 15 minutes, stirring halfway.
4. In a medium bowl, whisk the remaining 2 tablespoons olive oil, lemon juice, cumin, coriander, and cinnamon until combined.
5. Bring broth and turmeric to a boil and add cous cous and raisins. Cover and immediately remove from heat and allow to rest for at least 5 minutes before fluffing with a fork.
6. Transfer cous cous to a large serving bowl and toss with the dressing, chickpeas, cashews, parsley, and roasted vegetables.
7. Taste and add salt and pepper, to taste.
    

SERVES: 4

TIP: Enjoy with Grilled Moroccan Chicken