Moroccan-Spiced Couscous Salad

Toast 1/3 cup sliced almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring frequently to prevent burning. Set aside to cool.

In a medium saucepan, bring 2.5 cups vegetable broth to a boil. Add 1.5 cups pearl couscous, reduce heat to low, cover and simmer for 8-10 minutes until tender and liquid is absorbed.

While the couscous cooks, drain and rinse 1 can of chickpeas. Dice 1 medium red bell pepper and 1 medium cucumber into small cubes.

Finely dice 1/2 medium red onion and chop 1/3 cup dried apricots into small pieces.

Chop 1/4 cup fresh mint leaves and 1/4 cup fresh parsley.

In a large bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/4 teaspoon ground cinnamon, 1/2 teaspoon paprika, 1 tablespoon honey, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.

Transfer the cooked couscous to a large bowl and fluff with a fork. Let cool for 5 minutes.

Add the chickpeas, bell pepper, cucumber, red onion, dried apricots, mint, and parsley to the couscous.

Pour the dressing over the salad and toss gently to combine all ingredients.

Sprinkle the toasted almonds over the top just before serving.