Fluffy couscous with roasted veggies, herbs, and a lemony dressing, perfect for light meals or sides.
# What You'll Need:
→ 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
# How To Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss diced zucchini, red bell pepper, carrot, and red onion with olive oil, cumin, coriander, smoked paprika, salt, and black pepper. Spread the mixture evenly on the prepared baking sheet.
03 - Roast the vegetables in the oven for 20 to 25 minutes, stirring halfway through, until tender and golden. Remove and allow to cool slightly.
04 - Place couscous in a large bowl. Pour in boiling vegetable broth and add 1 tablespoon olive oil. Cover with a plate and let stand for 5 minutes. Fluff with a fork to separate the grains.
05 - In a small bowl, whisk together lemon juice, extra-virgin olive oil, minced garlic, honey or maple syrup, salt, and pepper until combined.
06 - Add roasted vegetables, chickpeas, raisins, parsley, mint, and almonds (if using) to the couscous. Pour the dressing over and toss gently to combine.
07 - Serve the salad at room temperature or chilled, garnished with additional fresh herbs if desired.
