# What You'll Need:
→ Couscous
01 - 1 cup couscous (180 g)
02 - 1 1/4 cups boiling vegetable broth (300 ml)
03 - 1 tbsp 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 tbsp olive oil
09 - 1/2 tsp ground cumin
10 - 1/2 tsp ground coriander
11 - 1/4 tsp smoked paprika
12 - Salt and black pepper, to taste
→ Salad Additions
13 - 1/2 cup canned chickpeas, drained and rinsed (80 g)
14 - 1/4 cup raisins or golden sultanas (35 g)
15 - 1/3 cup fresh parsley, chopped (20 g)
16 - 2 tbsp fresh mint, chopped
17 - 1/4 cup toasted slivered almonds (optional) (30 g)
→ Dressing
18 - Juice of 1 large lemon
19 - 2 tbsp extra-virgin olive oil
20 - 1 small garlic clove, minced
21 - 1/2 tsp honey or maple syrup
22 - Salt and pepper, to taste
# How to Make It:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - In a bowl, toss diced zucchini, red bell pepper, carrot, and red onion with olive oil, ground cumin, ground coriander, smoked paprika, salt, and black pepper.
03 - Spread the seasoned vegetables evenly on the baking sheet and roast for 20 to 25 minutes, stirring halfway through, until golden and tender. Remove from oven and allow to cool slightly.
04 - Place couscous in a large bowl. Pour in boiling vegetable broth and 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 well combined.
06 - Add roasted vegetables, chickpeas, raisins, parsley, mint, and almonds (if using) to the fluffed 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.
