Couscous Veggies

Couscous Veggies

• 2 T olive oil
• 1/4 c sliced almonds
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 bunch scallions, white and light green parts only, thinly sliced
• 1 zucchini, cut in half lengthwise and thinly sliced
• 2 carrots, cut in half lengthwise and thinly sliced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1 1/4 cups veggie broth
• 1 large tomato, chopped
• 1/2 cup canned chickpeas, drained
• 1/2 lemon, zest peeled into 1/2 inch thick strips, juice to taste
• 1/3 cup raisins
• 3/4 cup whole wheat couscous
• 1/4 cup chopped parsley

1. Warm oil in pan. Add almonds, toast until golden, Using a slotted spoon, transfer to a bowl.

1. Add scallions, zucchini and carrots; cook 6 minutes. Mix in the cinnamon, cumin, coriander and turmeric, saute 1 minute.
2. Add broth, tomato, chickpeas, lemon zest and raisins; bring to a simmer. Transfer veggies to a serving bowl with slotted spoon. Season with lemon juice. Cover and keep warm.

1. Add couscous to liquid remaining in pot, cover and turn off heat. Let rest 5 minutes; fluff couscous with a fork. Serve vegetables over couscous, garnished with almonds and parsley.