Jewelled Couscous Recipe

In a large skillet, heat the olive oil over medium heat. Add the diced red onion and minced garlic, and cook until softened.

Add the ground cumin, ground coriander, and paprika to the skillet and cook for an additional minute.

Add the diced carrot, red bell pepper, yellow bell pepper, and zucchini to the skillet. Cook for 5-7 minutes, or until the vegetables are tender.

Fluff the couscous with a fork and add it to the skillet with the cooked vegetables. Stir well to combine.

Remove the skillet from heat and stir in the dried cranberries, sliced almonds, chopped fresh parsley, and chopped fresh mint.

Transfer the jewelled couscous to a serving dish and garnish with pomegranate seeds. Serve warm.