Moroccan Couscous with Roasted Vegetables, Chick Peas and Almonds

INGREDIENTS

large red bell pepper (, cored and diced)

medium carrots (, halved through length and sliced fairly thin)

small red onion (, diced into 1-inch chunks)

medium zucchini (, halved through the length and sliced)

4 tbsp

olive oil (, divided)

2 tbsp

fresh lemon juice

2 tsp

minced garlic ((2 cloves))

1 tsp

ground cumin

1 tsp

ground coriander

1/2 tsp

ground cinnamon

Salt

1 1/3 cups

dry couscous

1 14.5 ounce can

low-sodium chicken broth

1/2 tsp

turmeric

1/2 cup

raisins

1 14 ounce can

chick peas, drained and rinsed

1/2 cup

slivered almonds (, toasted)

3 tbsp

minced fresh cilantro

2 tbsp

minced fresh mint