Moroccan Veggies with Couscous

A vibrant Moroccan Couscous dish brimming with roasted vegetables, chickpeas, and almonds with a bit of kick. Perfect for summer, it’s a delicious choice for a healthy lunch or a flavorful side with fish or chicken for a satisfying dinner. 

Garlic Meyer Lemon Olive Oil
Apricot Balsamic Vinegar
Moroccan Organic Seasoning

Ingredients

1 large red bell pepper, cored and diced
2 medium carrots, halved through length and thinly sliced
1 small red onion, diced into 1-inch chunks
1 medium zucchini, halved and sliced
1/3 head cauliflower, cut into small pieces
4 Tbsp Garlic Meyer Lemon Olive Oil, divided
2 Tbsp fresh lemon juice
2 tsp minced garlic (2 cloves)
1 Tbsp Moroccan Organic Seasoning
5 Pepper Sea Salt (from The Olive Groove)
1 1/3 cups dry couscous or quinoa for a GF version
1 (14.5 oz) can chicken broth
1/4 cup raisins
¼ cup chopped dried apricots
2 Tbsp Apricot Balsamic Vinegar
½ tsp Turmeric
1 (14 oz) can chickpeas, drained and rinsed
1/2 cup slivered almonds, toasted
3 Tbsp minced fresh cilantro
2 Tbsp minced fresh mint

Preparation

1. Preheat oven to 475 degrees. Place bell pepper, carrots, cauliflower, onions and zucchini on baking sheet. Drizzle with 2 Tbsp Garlic Meyer Lemon Olive Oil and season with 5 Pepper Sea Salt and toss to evenly coat. Roast in preheated oven about 15 minutes until tender, tossing once halfway through roasting. Then move oven rack closer to broiler and broil for about 1 - 2 minutes to add a light char (optional but yummy).
2. While vegetables are roasting, in a small mixing bowl whisk together remaining 2 Tbsp Garlic Meyer Lemon Olive Oil, Apricot Balsamic Vinegar, lemon juice, garlic, Moroccan Organic Seasoning and season with 1/4 tsp salt and set aside.
3. Bring chicken broth, 1/2 tsp salt and turmeric to a boil. Place couscous, apricots 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.
4. 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.