Moroccan Couscous with Roasted Vegetables, Chickpeas and Almonds

Preheat the oven to 200 °C. Place the zucchini, bell pepper, carrot and onion on a baking sheet. Drizzle with two tablespoons of olive oil, and sprinkle with cumin, cinnamon, turmeric, salt and pepper. Mix well and bake for 20–25 minutes, until the vegetables soften and lightly brown.

During the last 10 minutes of roasting, add the drained chickpeas to the baking sheet so they warm through and absorb the flavors of the spices.

While the vegetables are roasting, pour the couscous into a bowl and cover with the boiling stock. Cover the bowl tightly and let stand for 5–8 minutes.

In a small dry pan without oil, quickly toast the almond flakes until golden brown and fragrant.

Gently fluff the couscous with a fork. In a large bowl, combine the prepared couscous, roasted vegetables with chickpeas, raisins and toasted almonds.

Drizzle everything with the remaining olive oil and lemon juice. Sprinkle with chopped parsley or mint before serving.