Moroccan Couscous

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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, green, or yellow bell pepper, cut into 1" pieces
• 2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
• 1/2 cup golden raisins
• 1 teaspoon kosher salt
• grated zest of one orange
• 1 (14.5 ounce) 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 fresh mint

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Stir together the cumin, ginger, cloves, cayenne, cardamom, coriander and allspice in a small bowl.

2. Heat the olive oil in a large deep skillet over medium heat. Add the red onion and bell pepper and cook, stirring, for 5 minutes until softening.

3. Stir in the spice mixture and cook for 1 minute until fragrant. Add the zucchini, raisins, kosher salt and orange zest and cook for 4 minutes, stirring often.

4. Add the garbanzo beans, chicken broth and orange juice and bring to a simmer over medium-high heat.

5. Stir in the couscous, remove the pan from the heat, cover and let stand for 5 minutes until the liquid is absorbed.

6. Fluff the couscous with a fork, gently folding the vegetables through, then stir in the chopped fresh mint and serve warm.