Moroccan Couscous

This Moroccan couscous is perfectly spiced, and bursting with hearty chickpeas, vibrant veggies, sweet raisins, and crunchy almonds. It makes a delicious and satisfying plant-based main dish, but can also be served as a side.

2 tablespoons olive oil

1 medium onion, diced

1 medium red bell pepper, diced

2 medium carrots, sliced

3 garlic cloves, minced

2 teaspoons ground cumin

½ teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground turmeric

2 ½ cups vegetable broth

1 (14.5 ounce/411 gram) can diced tomatoes

1 (15.5 ounce/439 gram) can chickpeas, drained and rinsed

1 small zucchini, quartered and sliced

½ cup raisins

1 ½ cups dried couscous (use Morocccan couscous, not pearl couscous)

½ cup sliced almonds

2 tablespoons lemon juice

1 tablespoon lemon zest

2 tablespoons fresh mint, finely chopped

Salt and pepper, to taste

Directions at connoisseurusveg.com

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