Moroccan Couscous

Ingredients

• 14.5 ounce garbanzo beans low sodium rinsed drained canned
• 1.5 cups chicken broth 
• 1.5 cups couscous 
• 3 tablespoons mint leaves fresh chopped
• 0.5 cup golden raisins 
• 0.3 teaspoon ground allspice 
• 0.5 teaspoon ground cardamom 
• 0.1 teaspoon ground pepper 
• 0.3 teaspoon ground cloves 
• 0.3 teaspoon ground coriander 
• 1.3 teaspoons ground cumin 
• 0.5 teaspoon ground ginger 
• 1 teaspoon kosher salt 
• 1 tablespoon olive oil 
• 0.5 cup orange juice 
• 1  orange zest grated
• 1  onion red thinly sliced cut in half and
• 1  bell pepper green red yellow cut into 1" pieces
• 2  zucchinis halved lengthwise cut into 3/4 inch pieces

Equipment

• pot

Directions

1. Place a large, heavy bottomed pot over medium heat. Stir in the 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 the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
2. Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.