Moroccan Orange Couscous

In a large saucepan over medium heat, toast the almonds, stirring frequently, just until lightly browned and fragrant. Then remove almonds to plate to cool.

Return saucepan to medium heat. In a small bowl, combine the cumin, ginger, cloves, cinnamon, turmeric, and cayenne. Add mixed spices to the saucepan and gently toast until fragrant, only about 30 to 60 seconds. Take care to not let the spices scorch. Then stir in oil, onion, red and yellow peppers, and garlic, and cook until veggies are softened, about 8 to 10 minutes.

Stir in raisins, salt, garbanzo beans, chicken broth, and orange juice. Turn heat to high and bring to a boil. Then stir in the couscous and remove saucepan from heat. Cover saucepan with lid and let it stand 5 minutes. Fluff with a fork. Let it cool to room temperature, fluffing periodically, and then stir in orange zest, Mandarin oranges, black pepper, mint, and cilantro. Refrigerate 1 to 2 hours or overnight.

Serve with fresh orange slices, to be squeezed over individual portions and the toasted almonds.