Moroccan Couscous Salad

Ingredients:

- 1.5 cup chicken stock
- 1.5 cup dry couscous
- 1/2 cup raisins
- 3 Tbsp olive oil
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, finely chopped
- 1 15oz can chickpeas, drained
- 1 zucchini, diced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp turmeric
- 1 carrot, grated
- 1 lemon, juiced
- 2 Tbsp fresh parsley, chopped
- 1/2 cup slivered almonds
- Pomegranate arils, for garnish

Preparation:

- Bring chicken stock to a boil. Add the couscous and raisins to the boiling stock.
- Cover the pot and remove it from the heat. Let it stand for 5 minutes, then fluff it with a fork. Plate it out in a big serving bowl.
- Heat olive oil in a sauté pan and sauté onion, garlic and bell pepper for 2-3 minutes. Add in zucchini and chickpeas, along with spices and salt, and cook for 4-5 minutes.
- Add in grated carrots and cook for another 2 minutes.
- Mix the vegetable mixture with prepared couscous.
- Toss with lemon juice, chopped parsley and almonds. Garnish generously with pomegranate arils.

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Nutrition Values:

Serving Size: 1
Amount Per Serving

Calories: 319
Total Fat: 11g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 8g
Cholesterol: 1mg
Carbohydrates: 48g
Fiber: 8g
Sugar: 15g
Protein: 10g