Superior. Distinct. Special.

Mediterranean Vegetable Couscous


  • 4 Baby Carrots, Halved Lengthwise and Thinly Sliced
  • 1 Red Bell Pepper, Diced
  • 2 Baby Zucchini, Halved Lengthwise and Thinly Sliced
  • 1/2 Red Onion, Cut into Chunks
  • 1 (15.5oz) Can Chickpeas, Rinsed and Drained
  • 4 Tbsp. Olive Oil
  • 2 Lemons, Juiced
  • 2 Garlic Cloves, Minced
  • 1/2 Tsp. Ground Turmeric
  • 1 Tsp. Ground Cumin
  • 1 Tsp. Ground Coriander
  • ½ Cup Slivered Almonds
  • 2 Cups Pearled Couscous
  • 1 (14.5oz) Can Chicken Broth
  • Salt


  1. Preheat oven to 475°F
  2. Toss the cut carrots, pepper, zucchini, chickpeas, and onion with olive oil, season with salt, and place in a baking dish. Bake for 15-20 minutes.
  3. While the vegetables are roasting, lightly coat the almonds with olive oil and toast in a pan until golden brown. Set aside.
  4. In a small bowl, whisk together 3 tbsp of olive oil, garlic, lemon juice, cumin, coriander, and ¼ tsp. of salt. Set aside.
  5. Place chicken broth, ½ tsp salt, and turmeric in a medium sized pan and bring to a boil.
  6. Pour the couscous into the boiling chicken broth, cover, and simmer for 8-10 minutes.
  7. Pour the couscous into a large bowl and add in the roasted vegetables, chickpeas, and almonds.
  8. Add the lemon dressing and coat evenly. Serve warm.