Spiced Couscous with Roasted Vegetables

1.Preheat the oven to 400°F (200°C).

2.In a large bowl, combine the diced carrot, zucchini, red and yellow bell peppers, and red onion. Drizzle with 2 tablespoons olive oil, then sprinkle with 1/2 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground coriander, salt, and freshly ground black pepper. Toss well to coat all vegetables evenly.

3.Spread the vegetables in a single layer on a baking sheet lined with parchment paper or a silicone mat. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

4.While the vegetables roast, bring 1 1/4 cups vegetable broth or water to a boil in a medium saucepan. Add the remaining 1/2 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground coriander, 1/4 teaspoon ground turmeric, and 1/4 teaspoon smoked paprika to the boiling liquid. Stir well to combine.

5.Remove the saucepan from heat and stir in the couscous. Cover tightly with a lid and let it steam for 5 minutes, or until all the liquid is absorbed.

6.Fluff the couscous gently with a fork to separate the grains. Stir in the roasted vegetables, chopped fresh cilantro or parsley, and raisins or dried apricots if using. Adjust seasoning with salt and pepper to taste.

7.Transfer the spiced couscous with roasted vegetables to a serving bowl. Sprinkle with toasted slivered almonds for added texture and garnish if desired.

8.Serve warm alongside Moroccan beef rib stew with fruits for a harmonious and fragrant meal.