# What You Need:
→ Couscous
01 - 1 cup couscous
02 - 1¼ 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 - ½ teaspoon ground cumin
10 - ½ teaspoon ground coriander
11 - ¼ teaspoon smoked paprika
12 - Salt and black pepper, to taste
→ Additions
13 - ½ cup canned chickpeas, drained and rinsed
14 - ¼ cup raisins or golden sultanas
15 - ⅓ cup fresh parsley, chopped
16 - 2 tablespoons fresh mint, chopped
17 - ¼ 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 - ½ teaspoon honey or maple syrup
22 - Salt and pepper, to taste
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a bowl, combine zucchini, red bell pepper, carrot, and red onion with olive oil, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Toss to coat evenly.
03 - Spread the vegetables evenly on the baking sheet and roast for 20 to 25 minutes, stirring halfway through, until tender and golden. Remove from oven and allow to cool slightly.
04 - Place couscous in a large bowl; add boiling vegetable broth and 1 tablespoon olive oil. Cover with a plate and let stand for 5 minutes. Fluff with a fork to separate grains.
05 - Whisk together lemon juice, extra-virgin olive oil, minced garlic, honey or maple syrup, salt, and pepper in a small bowl until well blended.
06 - Add roasted vegetables, chickpeas, raisins, parsley, mint, and almonds if using to the couscous. Pour the dressing over and toss gently until fully combined.
07 - Serve the salad at room temperature or chilled, garnished with additional fresh herbs if desired.
