2small red onionspeeled and cut into 1-inch chunks
2carrotstrimmed and diced into ½ inch pieces
2red bell peppersseeded and diced into 1-inch pieces
1large zucchinidiced into 1-inch cubes
1 ½Tbspextra virgin olive oil
Juice from ¼ of a lime
2clovesgarlicminced
1tspcoarse sea salt
½tspfreshly ground black pepper
Nuts and Spices
½cupslivered almonds
1tspground cumin
1tspground coriander
½tspground cinnamon
½tspza’atar
Couscous
16ouncesof vegetable broth
½tspground turmeric
1 ½cupsdried couscous
½cupgolden raisins or dried currants
114-ounces can of chickpeas, drained and rinsed
2Tbspextra virgin olive oil
1Tbspfresh lemon or lime juice
3Tbspminced fresh cilantro
2Tbspminced fresh mint leaves
Salt and pepper to taste
Plain full-fat yogurtpreferably sheep or goats milk for serving
Sesame tahini paste thinned with lemon juice for serving
Instructions
Vegetables
Preheat the oven to 475°F. Line a rimmed baking sheet with foil or parchment paper.
Add the onions, carrots, peppers, and zucchini to a large mixing bowl. Add the olive oil, lime juice, garlic, salt, and pepper. Toss to coat everything.
Spread the vegetables out on the lined baking sheet. Place this in the oven and roast the veggies for approximately 15 to 18 minutes until cooked through and a little charred, tossing at 10 minutes.
Toast the nuts and spices and cook the couscous while the vegetables are roasting
Nuts & Spices
In a heavy-bottomed skillet over medium heat, toast the nuts until just aromatic, approximately 1 to 3 minutes. Add the cumin and coriander and continue to toast until the spices are just fragrant. Stir in the cinnamon and za’atar and transfer the warm nuts and spices to a bowl. Set aside.
Couscous
In a saucepot over high heat, bring the broth and turmeric to a boil.
Place the couscous and raisins or currents in a large bowl. Toss to combine. Pour the hot broth over the couscous and stir to combine. Cover with plastic wrap and set aside for 5 minutes.
Add the chickpeas, olive oil, lemon juice, cilantro, mint, and the almonds and spices to the couscous. Toss to combine. Season with salt and pepper to taste and toss again.
Place the couscous in individual serving bowls. Top each with the roasted vegetables. Serve immediately with bowls of yogurt and tahini sauce on the side for drizzling over the top.