1-Preheat oven and prepare baking sheet: Getting started with this Moroccan couscous is a breeze, and I’ll walk you through each step so you can nail it every time! Begin by preheating your oven to 475°F and lining a large rimmed baking sheet for easy cleanup. This quick process takes about 32 minutes total, so it’s perfect for a fast weeknight dinner.

2-Roast vegetables: First, toss the diced red bell pepper, carrots, onion, and zucchini with 1 tablespoon of olive oil and 1/2 teaspoon salt on the baking sheet. Pop it in the oven and roast for around 15 minutes until the veggies are tender, giving them a quick toss halfway through. If you want a bit of char, broil for 1-2 minutes it’s a fun way to add extra flavor!

3-Prepare dressing and cook couscous: While the veggies roast, whisk together the remaining 3 tablespoons olive oil, lemon juice, minced garlic, cumin, coriander, cinnamon, and 1/4 teaspoon salt to create a zesty dressing. In another pot, bring the chicken broth, turmeric, and 1/2 teaspoon salt to a boil, then pour it over the dry couscous and raisins in a bowl. Stir, cover, and let it rest for 5 minutes to absorb all that goodness.

4-Combine and serve: Once done, fluff the couscous with a fork to keep it light and airy. Add in the roasted vegetables, drained chickpeas, toasted almonds, cilantro, mint, and that delicious dressing. Toss everything together until it’s well mixed, then taste and adjust the salt if needed. Serve it warm, and you’ll have a dish that’s full of texture and flavor soft veggies, chewy couscous, and a nice crunch from the almonds.