Halal Meal Prep Moroccan Chickpea Couscous Bowl

• 2 (15 oz) cans chickpeas, drained
• 1 ½ cups couscous (dry)
• 2 carrots, diced
• 1 zucchini, diced
• 1 red onion, sliced
• 2 tsp ras el hanout or Moroccan spice blend
• 3 tbsp olive oil
• ¼ cup raisins or dried apricots
• Fresh cilantro, lemon wedges, almonds

1. 1Toss chickpeas and vegetables with oil and spices. Roast at 425°F (220°C) for 20 minutes.
2. 2Cook couscous according to package. Fluff and mix in dried fruit.
3. 3Assemble in containers: couscous base, roasted mixture, top with cilantro, almonds, and lemon. Store up to 5 days.

Nutrition values are estimates.