Moroccan Couscous
This Moroccan couscous with lots of tender vegetables, chickpeas, and raisins is flavored with warm spices, orange zest, and fresh mint for a traditional North African dish.
ground cumin
1 ¼
teaspoons
ground ginger
½
teaspoon
ground cloves
¼
teaspoon
ground cayenne pepper
⅛
teaspoon
ground cardamom
½
teaspoon
ground coriander
¼
teaspoon
ground allspice
¼
teaspoon
olive oil
1
tablespoon
red onion, cut in half and thinly sliced
1
red, green, or yellow bell pepper, cut into 1-inch pieces
1
unknown
zucchinis, halved lengthwise and cut into ¾-inch pieces
2
unknown
golden raisins
½
cup
kosher salt
1
teaspoon
grated zest of one orange
low-sodium chickpeas, rinsed and drained
1
(14.5 ounce) can
chicken broth
1 ½
cups
orange juice
½
cup
couscous 
1 ½
cups
chopped fresh mint
3
tablespoons
 Place a large, heavy bottomed pot over medium heat. Stir in 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 bell pepper and zucchini; cook for 5 minutes. Stir in raisins, salt, zest, and chickpeas.
  Pour in chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.
