Preparation

1. Preheat oven to 400 F. Line a 18" x 13" sheet pan with parchment paper. Place diced onion, carrots, bell pepper, and zucchini on the sheet pan. Drizzle with 1 Tablespoon of the olive oil, season with salt and pepper and toss each to coat. Roast in preheated oven for about 20 minutes or until tender and lightly browned.
2. Line a second (smaller) sheet pan with parchment paper. Place the chickpeas on the sheet pan and drizzle with 1 teaspoon of olive oil. Season with a dash of salt, cumin, coriander, cinnamon and pepper. Roast in the oven along with the vegetables for about 15 minutes, or until lightly browned.
3. While the veggies and chickpeas are in the oven, Warm 1 Tablespoon of the olive oil in a medium saucepan over medium heat. Add couscous and toast for about 3 minutes, stirring often. Add 1/2 teaspoon turmeric and stir again to coat grains. Pour in 2 cups vegetable broth and season with salt and pepper, as desired. Bring to a boil, then reduce heat to a simmer and cook until tender, about 15-20 minutes. About 5 minutes before the couscous is finished cooking, stir in the raisins.
4. In a medium/large bowl, whisk together the lemon zest, lemon juice, garlic, cumin, coriander, cinnamon, and remaining olive oil. Season with salt and pepper, as desired. Add the cooked couscous, the roasted vegetables and chickpeas, toasted almonds, cilantro and mint. Toss to combine. Serve warm and enjoy as a main course for lunch or dinner on it's own or pair it with your favorite protein or a lovely mixed green salad. Leftovers reheat well!