Preheat the oven to 400°F/200°C. Line 1 large or 2 medium baking trays with baking paper. Put the veggies over the trays in one layer (it’s better to give them space so they caramelize). Mix the oil with the spices and pour over the veggies. Sprinkle salt and toss with your hands to coat them in the oil mixture. Roast the veggies until they’re tender and brown on the edges, flipping them every now and then. Depending on the size of the diced veggies, the bigger the longer, about 20 minutes more or less.
To make the couscous, put the stock or water in a medium pot with the oil or ghee and salt, and bring into a boil. Once boiled, remove from the heat and add the couscous to the pot. Mix it vigorously and cover with a towel and lid for exactly 5 minutes. Set a timer. When the timer is off, open the pot and fluff the couscous with a fork. Cover and set a side.
To toast the almonds, bake them at 350°F/180°C for 5 minutes.
To serve: put the couscous on a large serving plate. Put the roasted vegetables over it. (If you’re adding cooked chickpeas this is the time). Sprinkle the almonds and cilantro. Drizzle a little bit of olive oil and serve. It’s delicious with harissa or chutney or both on the side.
To make the couscous, put the stock or water in a medium pot with the oil or ghee and salt, and bring into a boil. Once boiled, remove from the heat and add the couscous to the pot. Mix it vigorously and cover with a towel and lid for exactly 5 minutes. Set a timer. When the timer is off, open the pot and fluff the couscous with a fork. Cover and set a side.
To toast the almonds, bake them at 350°F/180°C for 5 minutes.
To serve: put the couscous on a large serving plate. Put the roasted vegetables over it. (If you’re adding cooked chickpeas this is the time). Sprinkle the almonds and cilantro. Drizzle a little bit of olive oil and serve. It’s delicious with harissa or chutney or both on the side.