# 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 oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss zucchini, red bell pepper, carrot, and red onion with olive oil, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Spread evenly on the baking sheet.
03 - Roast vegetables for 20 to 25 minutes, stirring halfway through, until tender and golden. Remove and let cool slightly.
04 - Place couscous in a large bowl. Add boiling vegetable broth and 1 tablespoon olive oil. Cover and let sit for 5 minutes. Fluff with a fork to separate grains.
05 - Whisk together lemon juice, extra-virgin olive oil, minced garlic, honey or maple syrup, salt, and pepper in a small bowl.
06 - Add roasted vegetables, chickpeas, raisins, parsley, mint, and almonds (if using) to the couscous. Pour dressing over and toss gently to combine.
07 - Serve salad at room temperature or chilled, garnished with extra herbs as desired.
