Casablanca Couscous

Casablanca Couscous
1 tablespoon olive oil
1 medium sized red onion, cut in half and thinly sliced
1 red or green, bell pepper, chopped into 1 inch pieces
2 zucchinis, halved lengthwise and chopped into 3/4 inch pieces
1 TBSP of C&C Moroccan Couscous Blend
1/2 cup golden raisins
1 tsp kosher salt
1 (540 ml) can low sodium chickpeas, rinsed and drained
1 1/2 cups chicken or veggie broth
1/2 cup orange juice
1 1/2 cups couscous

Place a large, heavy bottomed pot over medium heat. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, C&C Moroccan Couscous Blend, and chickpeas.

Pour in the 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 serve.

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