# Components:
→ Couscous
01 - 1 cup couscous
02 - 1 1/4 cups boiling vegetable broth
03 - 1 tablespoon olive oil
→ Roasted Vegetables
04 - 1 small zucchini, diced
05 - 1 small red bell pepper, diced
06 - 1 small carrot, peeled and diced
07 - 1 small red onion, diced
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon ground coriander
11 - 1/4 teaspoon smoked paprika
12 - Salt and black pepper, to taste
→ Salad Additions
13 - 1/2 cup canned chickpeas, drained and rinsed
14 - 1/4 cup raisins or golden sultanas
15 - 1/3 cup fresh parsley, chopped
16 - 2 tablespoons fresh mint, chopped
17 - 1/4 cup toasted slivered almonds (optional)
→ Dressing
18 - Juice of 1 large lemon
19 - 2 tablespoons extra-virgin olive oil
20 - 1 small garlic clove, minced
21 - 1/2 teaspoon honey or maple syrup
22 - Salt and pepper, to taste
# Method:
01 - Heat the oven to 425°F and line a baking sheet with parchment paper.
02 - Toss diced zucchini, red bell pepper, carrot, and red onion with olive oil, cumin, coriander, smoked paprika, salt, and pepper in a bowl. Spread evenly on the prepared baking sheet.
03 - Roast the vegetables for 20 to 25 minutes, stirring halfway through, until golden and tender. Remove and allow to cool slightly.
04 - Place couscous in a large bowl. Pour in boiling vegetable broth and olive oil, then cover with a plate. Let stand for 5 minutes before fluffing with a fork.
05 - Whisk together lemon juice, extra-virgin olive oil, minced garlic, honey or maple syrup, salt, and pepper in a small bowl until combined.
06 - Add roasted vegetables, chickpeas, raisins, parsley, mint, and almonds (if using) to the couscous. Drizzle with dressing and toss gently to blend evenly.
07 - Serve at room temperature or chilled, garnished with additional herbs if desired.
