Couscous with Morroccan Roasted Vegetables and Chickpeas and Herbed Yogurt

Spice mix for Vegetables and Chickpeas
1 teaspoon salt, or to taste
1 teaspoon ginger
1 teaspoon turmeric
3/4 teaspoon cinnamon
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper

Vegetables
1/2 medium red onion, cut into medium wedges
2 small zucchini trimmed and cut into 3/4 in. moons
1 bell pepper, stemmed, seeded, and cut into 1 in. pieces
3 radishes, trimmed and cut into wedges
8 small carrots (nantes), peeled and cut into 2 in. pieces
1.5 cups chickpeas (fresh is best - start the night before by soaking the dried chickpeas) - add these to the roasting pan for only the last 5-10 minutes.

pre-roasting

Couscous
1 package couscous
3 cups vegetable broth (I used reserved liquid from cooking the chickpeas - really good)
1/4 cup dried cherries, finely chopped

Herbed Yogurt
7 oz. plain Greek yogurt (I used 2% Fage)
1 T. chopped fresh cilantro
1 T. chopped fresh mint
1 Tbsp. lime juice (I used a key lime)
1/4 tsp. salt

Best Part - LEFTOVERS!