Ingredients

• 1.25 teaspoons ground cumin
• 0.5 teaspoons ground ginger
• 0.25 teaspoons ground cloves
• 0.13 teaspoons ground cayenne pepper
• 0.5 teaspoons ground cardamom
• 0.25 teaspoons ground coriander
• 0.25 teaspoons 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-inch pieces
• 2 zucchinis , halved lengthwise and cut into ¾-inch pieces
• 0.5 cups golden raisins
• 1 teaspoon kosher salt
• grated zest of one orange
• 1 , 14.5 ounce
• 1.5 cups chicken broth
• 0.5 cups orange juice
• 1.5 cups couscous
• 3 tablespoons chopped fresh mint

Instructions

1. 1 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.
2. 2 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.

Nutrition per serving