Moroccan Couscous with Chickpeas and Roasted Veg - The Pesky Vegan

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 red bell pepper, deseeded and diced
• 1 red onion, peeled and diced
• 2 medium carrots, peeled and diced
• 1 medium courgette (zucchini), diced
• 1x 14 oz (400 g) tin chickpeas, drained and rinsed
• Zest and juice of 1 lemon
• 2 tablespoons extra-virgin olive oil ((plus more to taste))
• 2 small cloves garlic, crushed or finely chopped
• 1 cup (180 g) dried couscous ((see notes for ratio info))
• 2 teaspoons cumin seeds ((or 1 teaspoon ground – see notes))
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• ½ cup (80 g) raisins
• 1 cup (240 ml) kettle-hot water or vegan stock
• Salt and pepper to taste
• Small handful fresh coriander ((parsley or mint would also work))