Preheat oven to 425 degrees F.
Toss the red pepper
halves and onion quarters with 2 tablespoons of the olive oil
in a medium bowl. Arrange pepper and onion, cut sides down, on a small baking sheet, drizzling any remaining olive oil onto the baking sheet as well. Roast
for 20 to 25 minutes, or until the skin is browned and bubbly. Peel
, and dice the red bell pepper and dice
the onion. Set aside.
Rinse the couscous in a fine-meshed strainer
under cold running water until completely soaked. Drain
and place in a medium bowl. Allow couscous to stand and swell for 5 minutes.
Arrange a vegetable steamer or other steamer insert with small holes in a large stockpot with water, making sure the water doesn't touch the bottom of the steamer. Bring the water to a boil and add the couscous
to the vegetable steamer. Cover tightly and steam for 30 to 40 minutes, or until tender and fluffy. Remove from the steamer, drizzle
with 2 tablespoons of olive oil and fluff with a fork. Cover to keep warm and set aside.
Heat the remaining 2 tablespoons of olive oil in a large saute pan over medium-high heat. Add the carrots
and cauliflower, and cook until lightly brown and softened, about 7 minutes. Add the garlic, zucchini
, tomatoes and juices, garbanzo beans, chopped red onion and bell pepper, cumin, turmeric, cinnamon
and salt and pepper. Bring mixture to a boil, cover, and reduce heat to medium. Cook until vegetables are tender, about 7 to 10 minutes. Adjust the seasonings with the salt and pepper. Remove from the heat, stir in the parsley, and cover to keep warm.
In a small skillet heat the butter
over medium heat. When foamy, add the almonds and cook until toasted, about 2 minutes. Remove from the heat and set aside.
Arrange the couscous on a large serving platter and top with the vegetable mixture, tossing gently. Sprinkle toasted almonds over the top and serve immediately.
Yield: 6 servings