Moroccan Vegetable Couscous | RICARDO

Ingredients

• 1/4 cup (60 ml) currants
• 2 cups (500 ml) hot vegetable broth
• 1 onion, finely chopped
• 1/4 lb (115 g) white mushrooms, diced
• 1/2 orange bell pepper, diced
• 3 tablespoons (45 ml) olive oil
• 1 can (540 ml/19 oz) chickpeas, rinsed and drained
• 1 zucchini, diced
• 2 cloves garlic, finely chopped
• 1 teaspoon (5 ml) chili powder
• 1/2 teaspoon (2.5 ml) ground coriander
• 1/2 teaspoon (2.5 ml) ground cumin
• 1/4 teaspoon (1 ml) ground cinnamon
• 1/4 cup (60 ml) lemon juice
• 1 1/2 cups (375 ml) couscous
• 1/2 cup (125 ml) chopped flat-leaf parsley
• 1/2 cup (125 ml) sliced almonds, toasted
• 1 plum tomato, seeded and diced
• Salt and pepper