Spicy Couscous and Vegetables

I got this recipe from http://www.foodnetwork.com/. This side dish is healthy, quick, and easy to make and the delicious combined flavors gravitate you to a second serving or more. The dish gets cold quick so I would put it together at the last minute to complete your meal. I made a few changes to the recipe that I acknowledged below. Also, the original recipe called for 1 small eggplant, quartered and sliced that I did not include. Even though the title says "spicy," it is not spicy hot, it just has various spices in it. Hope you enjoy it as much as we did!

Ingredients:
- 1 zucchini, quartered and then cut into slices (the original call for 1 small zucchini, halved and cut into slices. i used a regular size zucchini since I was leaving out the eggplant and I cut mine smaller to adapt to my toddler.)
- 1 red bell pepper, diced (original recipe called for 2 small red peppers, large dice)
- Olive oil to drizzle over veggies
- Salt and freshly ground black pepper
- 1 1/2 cups couscous (I used one 10 oz box of Hodgson Mill Whole Wheat Couscous.)
- 2 cups chicken stock (I used 2 chicken bouillion cubes. The original recipe called for 2 cups of vegetable stock, but I didn't have any. The chicken bouillion cubes turned out just fine especially since I served this with Italian baked chicken.)
- 1/2 tsp salt
- 1/2 tsp ground cumin seeds
- 1/2 tsp ground ginger
- 1/2 tsp paprika
- 1/4 cup orange juice
- 1 Tbsp roughly chopped parsley (I used dried)
- 2 Tbsp roughly chopped cilantro
- 2 Tbsp olive oil
- 1/2 lemon juice (original recipe calls for grated lemon zest as well. since my lemon was a bit old and hard, I did not use any zest, just more of the juice)

Instructions:
Preheat oven to 375 degrees.

Place cut vegetables on a baking sheet and drizzle with some olive oil and season with salt and pepper to taste. Place in oven and roast for about 10 minutes. Place uncooked couscous in a heat proof bowl and stir in all the spices and orange juice. Bring the chicken stock to a boil and pour over the couscous making sure it covers the couscous mixture completely. Cover with a plate or plastic wrap and leave for 5 to 10 minutes or until all the stock is absorbed. Stir in herbs, olive oil, lemon juice (and zest if zested). Fluff the couscous with a fork and toss with roasted vegetables. Serve immediately. Serves 4-6.