Moroccan Couscous

This dish is great served with a Lamb Tagine and Cucumber Raita.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 1 1⁄4 teaspoons ground cumin
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon ground cloves
• 1⁄8 teaspoon ground cayenne pepper
• 1⁄2 teaspoon ground cardamom
• 1⁄4 teaspoon ground coriander
• 1⁄4 teaspoon ground allspice
• 1  tablespoon olive oil
• 1  red onion, cut in half and thinly sliced
• 1  red bell peppers, green bell pepper or 1  yellow bell pepper, cut into 1-inch pieces
• 2  zucchini, halved lengthwise and cut into 3/4-inch pieces
• 1⁄2 cup golden raisin
• 1  teaspoon kosher salt
•  grated zest of one orange
• 1 (14 1/2ounce) can  low sodium garbanzo beans, rinsed and drained
• 1 1⁄2 cups chicken broth
• 1⁄2 cup  orange juice
• 1 1⁄2 cups couscous
• 3  tablespoons  chopped of fresh mint

Directions

1. Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
2. Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.