Moroccan Couscous with Roasted Vegetables

Another recipe to go along with our New Cuisines Badge for Cadettes.  This can be served with our Grilled Moroccan  Chicken.

Here's the recipe:


Moroccan Couscous with Roasted Vegetables

ingredients:
1 large red bell pepper, diced
2 medium carrots, halved and sliced thin
1 small red onion, diced
1 medium zucchini, halved then sliced
4 TBSP olive oil
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 couscous
14.5 oz vegetable broth
1/2 tsp turmeric
1/2 cup raisins
1 14oz can chick peas, rinsed and drained
1/2 cup slivered almonds, toasted
3 TBSP minced fresh cilantro
2 TBSP minced fresh mint

directions:
Oven 475 Degrees.  Spray 18x13" rimmed baking sheet with 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 coat evenly.  Roast in oven about 15 minutes until tender, tossing halfway through roasting.  Then, move rack closer to broiler and broil for 1-2 minutes.

While vegetables are roasting..
In small bowl, whisk 3 TBSP olive oil, lemon juice, garlic, cumin, coriander, cinnamon and season some salt and set aside.  Bring chicken broth and turmeric to a boil.  Place couscous and raisins in a large mixing bowl and 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 and lemon mixture to couscous and toss to evenly coat.  Serve warm.


*we somehow purchased Quinoa instead of Couscous and it turned out perfectly.


Enjoy!