Preheat oven to 475 degrees. Spray a baking sheet with non-stick spray. Place bell pepper, carrots, onion, and zucchini on the sheet.

Drizzle with 1 tablespoon of olive oil, season with salt, and toss to coat. Roast for about 15 minutes, tossing once halfway.

Optionally, move oven rack closer to broiler and broil for 1-2 minutes to add a light char.

While vegetables roast, whisk together remaining olive oil, lemon juice, garlic, cumin, coriander, cinnamon, and salt in a small bowl.

Bring chicken broth, turmeric, and 1/4 teaspoon salt to a boil. Place couscous and raisins in a large bowl, pour hot broth over and stir. Cover and let rest for 5 minutes.

Add roasted vegetables, chickpeas, almonds, cilantro, and mint to the couscous mixture. Toss to combine and season with additional salt if needed.