Servings 7 Servings
Prep 10 minutes
Cook 22 minutes
Ready in 32 minutes
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
Instructions:
- 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.
- 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.
- Then if desired move oven rack closer to broiler and broil for about 1 – 2 minutes to add a light char.
- 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.
- 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.
- 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.
Immigrant Women Services Ottawa
219 Argyle Avenue, Suite 400
Ottawa, Ontario
K2P 2H4
Tel: 613-729-3145
Fax: 613-729-9308
