Vegan Meal Prep Moroccan Couscous with Chickpeas

In a dutch oven or large pot on medium heat, add 1 tbsp of olive oil and the diced onion. Fry for 3 mins.
Next, add in turmeric, cumin, and cinnamon and toast the spices for 1 min, stirring constantly. Add in the chickpeas and stir constantly for another minute. Careful not to burn the spices.
Add in vegetable broth, and bring to a boil. Once the water is boiling add in the instant couscous, stir and remove the pot from heat.
Cover the pot with the lid, and let it sit for 5 minutes.
Meanwhile, prepare the maple tahini dressing by combining all dressing ingredients into a mason jar and shaking to combine.
Remove the lid from the couscous pot, and stir in raisins, chopped parsley, slivered almonds, salt, pepper, lemon zest and lemon juice.
Divide the cooked couscous mixture into 4 meal prep containers, add a big handful of arugula to each one, and drizzle with the maple tahini dressing when ready to serve. Enjoy!