Moroccan-Style Couscous

Ingredients List

• 1 ¼ teaspoons ground cumin

• ½ teaspoon ground ginger

• ¼ teaspoon ground cloves

• ⅛ teaspoon ground cayenne pepper

• ½ teaspoon ground cardamom

• ¼ teaspoon ground coriander

• ¼ teaspoon ground allspice

• 1 tablespoon olive oil

• 1 red onion, cut in half and thinly sliced

• 1 red, green, or yellow bell pepper, cut into 1-inch pieces

• 2 zucchinis, halved lengthwise and cut into ¾-inch pieces

• ½ cup golden raisins

• 1 teaspoon kosher salt

• grated zest of one orange

• 1 (14.5 ounce) can low-sodium chickpeas, rinsed and drained

• 1 ½ cups chicken broth

• ½ cup orange juice

• 1 ½ cups couscous

• 3 tablespoons chopped fresh mint

Cooking Instructions

1. Heat a large, heavy-bottomed pot over medium heat. Add cumin, ginger, cloves, cayenne pepper, cardamom, coriander, and allspice, and toast gently for 2 to 3 minutes until fragrant. Stir in oil and onions, cooking until softened. Add bell pepper and zucchini, and cook for 5 minutes. Mix in raisins, salt, zest, and chickpeas.

2. Pour in chicken broth and orange juice, bring to a boil over high heat. Once boiling, stir in couscous and remove from heat. Cover and let it rest for 5 minutes. Fluff with a fork and gently fold in chopped mint.

Chef's Tip

Nutritional Information (per serving)