Ingredients

• 1 1/4 teaspoons ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground allspice
• 1 tablespoon olive oil
• 1 red onion, cut in half and thinly sliced
• 1 red, green, or yellow bell pepper, cut into 1" pieces
• 2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
• 1/2 cup golden raisins
• 1 teaspoon kosher salt
• grated zest of one orange
• 1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
• 1 1/2 cups chicken broth
• 1/2 cup orange juice
• 1 1/2 cups couscous
• 3 tablespoons chopped fresh mint

Instructions

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.