Cous Cous with roasted vegetables and chickpeas

In a pressure cooker placing the chickpeas with water until covered and cooking approx 50-60 mins. Meanwhile, preheat the oven at 240 ° C.

Put on the can of the oven oil. Place the pepper and onion cut into cubes, carrots cut into canes and sliced ​​zucchini.

Spray with 1/4 olive oil, season with salt and mix evenly. Roast in the preheated oven 15 mins until tender, stirring the vegetables at 7 mins.

While the vegetables are roasted, in a small bowl beat together the rest of the olive oil, lemon juice, garlic, cumin, cilantro, cinnamon and season with salt. Reserve.

Bring chicken broth, salt and turmeric a boil. Place the Cous Cous and the raisins in a large font, pouring hot chicken broth over the couscous and stir, cover the bowl with a plastic wrapper and let it rest 5 mins.

Add roasted vegetables, chickpeas, almonds and lemon mixture to Cous Cous and mix, while sparking with a little more salt to taste as desired. Serve hot.

If you prefer to make homemade broth: it throws in a pot with olive oil the vegetables that you have well washed and cut into small pieces, sofríe about 5 mins, then add 1-2 l of hot water and hope that boils. Colar and use.