Moroccan Couscous Salad

Ingredients

• 1 3/4 cups vegetable or chicken broth
• 1/2 teaspoon ground turmeric
• 1 tablespoon olive oil
• 1 1/2 cups Moroccan-style couscous (not pearl couscous)
• 1/2 cup dried raisins
• 1 red bell pepper (diced)
• 1 medium zucchini (diced)
• 2 cups diced eggplant
• 1 small red onion (diced)
• 4 cloves garlic, minced
• 2 medium carrots (peeled and grated, I use a box grater)
• 1 (14-ounce) can chickpeas (drained)
• 1/2 cup chopped Italian parsley (plus more to taste)
• 1/2 cup sliced almonds
• Olive oil
• Salt and pepper (to taste)
• 1/3 cup extra virgin olive oil (plus more to taste)
• 1 lemon, juiced (zest is optional)
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• Salt and pepper (to taste)

Instructions

1. 1

   Preheat oven to 450 degrees F.

2. 2

   Cook the couscous: In a medium saucepan, combine chicken broth, turmeric, and olive oil. Bring to a low boil and stir in the couscous. Cover with the lid tightly and turn off the heat immediately. Let it sit for 5 minutes, covered and off the heat. Then fluff the couscous with a fork. Add raisins and cover again (the steam will slightly rehydrate the raisins). Set aside to let it cool slightly.

3. 3

   Roast vegetables: On 2 large sheet pans (to avoid overcrowding), arrange the diced red bell peppers, eggplant, zucchini, and red onions on one single layer. Toss with the minced garlic, and salt and pepper to taste. Roast for 15 to 18 minutes, or until crisp tender and just slightly softened.

4. 4

   Make the dressing: In a mason jar, combine extra virgin olive oil, fresh lemon juice, ground cumin, ground coriander, salt and pepper to taste. Seal the jar and shake well to combine.

5. 5

   Assemble: In a large bowl, combine the cooked couscous and raisins with all the roasted vegetables, grated carrots, chickpeas, chopped parsley, and almonds. Drizzle the prepared dressing and toss until evenly combined. If needed, season with more olive oil, salt and pepper. Serve warm or cold. Enjoy!