Chop veggies. Heat 1-2 TBSP olive oil in a large skillet and add garlic and onion. Sauté for 2-3 minutes, and then add zucchini, pepper, and carrots. Cook for 7-10 minutes, or until veggies begin to soften. (Stir often)
Add the tomatoes and fresh spinach, and cook for an additional 4-5 minutes, or until veggies are tender.
Heat 2 cups of liquid in a small saucepan and bring to a boil. Once boiling, turn the heat off and add the dry coucous. Cover with a lid and let sit for 5 minutes. After 5 minutes, remove lid and use a fork to fluff couscous.
To the veggie mixture, add the spices, chickpeas, raisins, and slivered almonds. Stir in the cousous.
Remove from heat, add 2 TBSP lemon juice and fresh parsley, and mix well.
Notes
*Use vegetable broth or water to make this vegetarian
Recipe by A Taste of Balance at https://atasteofbalance.com/2018/05/10/moroccan-couscous-salad/