Steps
- Cube 1 small eggplant into 1in / 2.5cm pieces; salt in a colander. Cut 1 large onion, 1 zucchini, and 1 yellow squash to the same size.
- Cut 1 seeded red bell pepper and 2 peeled carrots into chunks. Put all vegetables in a large broiler-safe baking dish, patting the eggplant dry first.
- Add 3 minced garlic cloves and 425g of canned chickpeas, drained and rinsed. Add 2 teaspoons of ras el hanout.
- Toss with 1 teaspoon of Aleppo pepper, ¾ teaspoon of ground cinnamon, 2 tablespoons of extra virgin olive oil, salt, and pepper. Spread out and broil 6in / 15cm from the heat for 5 minutes, watching closely.
- Switch to 400°F / 205°C. Add 800g of canned whole San Marzano tomatoes with their juice, 1 cup of vegetable broth, and 1 piece of fresh ginger, 1in / 2.5cm long, grated.
- Stir in ½ teaspoon of ras el hanout and 1 teaspoon of extra virgin olive oil. Cover with foil and bake for 30-45 minutes, until tender.
- Meanwhile, boil 2 cups of water with salt. Stir in 2 cups of instant couscous, remove from the heat, and cover for 10 minutes, until absorbed; fluff.
- Heat a little olive oil in a small pan. Toss ½ cup of chopped dried apricots until warmed and caramelized. Add ½ cup of slivered almonds and cook until golden.
- Spoon the vegetables over the couscous on a large platter. Add the apricots and almonds, then scatter ½ cup of chopped parsley over the top.