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How to make it

  • Place a large, heavy bottomed pot over medium heat.
  • Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes.
  • Stir in oil and onion, cook until softened.
  • Stir in the bell pepper, and zucchini; cook for 5 minutes.
  • Stir in the raisins, salt, zest, and garbanzos.
  • Pour in the chicken 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 fold in chopped mint.

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