• 4 chicken thighs
• 1/3 cup olive oil
• 1 lemon zested
• 1 tbsp Ras el Hanout
• 1/2 tbsp Harissa
• 1/2 tbsp turmeric powder
• salt and pepper to taste

Roasting Vegetables

• 1 large carrot halved and sliced
• 1 parsnip halved and sliced
• 1 zucchini quartered lengthwise and sliced
• 1 small red bell pepper cut into 1 inch squares or triangles
• 1/2 onion coarsely chopped
• 4 garlic cloves chopped or sliced

Additional Vegetables

• 1/2 cup peas
• 1/3 cup tomato flakes reconstituted

Couscous

• 1 cup couscous
• 1 cup chicken broth, hot more if rehydrating peas

Toppings

• 1/4 cup almonds sliced and toasted
• Cilantro or parsley chopped

Optional Ingredients

• chickpeas
• sun-dried tomatoes
• vegetable broth
• olives
• apricots