Prepare the Vegetables for Roasting

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Place the chopped bell peppers, zucchini, red onion, cherry tomatoes, and carrots on a large baking sheet.
3. Step 3: Drizzle with olive oil, then sprinkle with cumin, paprika, coriander, turmeric, salt, and pepper.
4. Step 4: Toss the vegetables until evenly coated, spreading them out in a single layer.
5. Step 5: Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

Cook the Couscous

1. Step 1: In a medium pot, bring 1 cup of water or vegetable broth to a boil with 1/4 tsp salt.
2. Step 2: Remove the pot from heat, add the couscous, and cover with a lid. Let it sit for 5 minutes to absorb the liquid.
3. Step 3: Fluff the couscous with a fork, drizzle with 1 tbsp olive oil, and set aside.

Assemble the Moroccan Couscous with Roasted Vegetables

1. Step 1: In a large mixing bowl, combine the couscous with the roasted vegetables.
2. Step 2: If using, add chickpeas, toasted almonds, and dried fruit for extra texture and flavor.
3. Step 3: Toss gently to combine, adjusting seasoning with salt and pepper as needed.

Garnish and Serve

1. Step 1: Garnish with fresh parsley or cilantro and serve with lemon wedges on the side for a bright finishing touch.
2. Step 2: Serve warm as a main dish or a side, accompanied by other Moroccan-inspired dishes if desired.