Instructions

• Preheat oven to 475°F. Spray an 18 by 13-inch rimmed baking sheet with nonstick cooking spray.
• On the prepared baking sheet, arrange 1 large red bell pepper (cored and diced), 2 medium carrots (halved lengthwise and sliced fairly thin), 1 small red onion (diced into 1-inch chunks), and 1 medium zucchini (halved lengthwise and sliced) in a single layer.
• Drizzle the vegetables with 1 Tbsp olive oil, season with salt to taste, and toss to coat evenly.
• Roast the vegetables in the preheated oven about 15 minutes, tossing once halfway through, until tender. If you want a light char, move the oven rack closer to the broiler and broil for 1–2 minutes—watch closely to prevent burning.
• While the vegetables roast, whisk together the remaining 3 Tbsp olive oil, 2 Tbsp fresh lemon juice, 2 tsp minced garlic (about 2 cloves), 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, and 1/4 tsp salt in a small bowl. Set the mixture aside.
• In a small saucepan bring 1 (14.5 oz) can low-sodium chicken broth, 1/2 tsp salt, and 1/2 tsp turmeric to a boil.
• Place 1 1/3 cups dry couscous and 1/2 cup raisins in a large mixing bowl. Pour the hot chicken broth over the couscous and raisins, stir once, cover the bowl tightly with plastic wrap, and let rest 5 minutes.
• After 5 minutes, remove the plastic wrap and fluff the couscous with a fork.
• Add the roasted vegetables, 1 (14 oz) can chickpeas (drained and rinsed), 1/2 cup slivered almonds (toasted), 3 Tbsp minced fresh cilantro, 2 Tbsp minced fresh mint, and the lemon-olive mixture to the couscous. Toss gently to combine.
• Taste and adjust seasoning with additional salt if desired. Serve warm.