Roasted Root Veggies over Creamy Couscous

Heat the oven to 425°F. Scrub, trim, and halve the beets (no need to peel them). Trim and peel the onion; chop it into bite-sized pieces. Put the beets, onions, squash, and rutabaga on a large rimmed baking sheet. Drizzle with 2 tablespoons oil, sprinkle with salt and pepper, and toss to coat. Put the pan in the oven, even if it’s not up to temperature yet, and roast the vegetables, undisturbed, for 15 minutes. Toss the vegetables and continue roasting, tossing every 5 minutes, until they’re tender and browned in places, another 5 to 15 minutes.

Meanwhile, toast the almonds in a dry medium saucepan over medium heat, stirring frequently, until they’re golden, 3 to 5 minutes. Transfer the nuts to a small bowl and wipe out the pan.

Trim, peel, and chop the shallot. Heat 1 tablespoon oil in the same pan over medium-low heat. Add the shallots, sprinkle with salt, and cook, stirring occasionally until they soften, 2 or 3 minutes. Add the couscous, 2 1/4 cups water, 3/4 teaspoon of the cumin, and a pinch each of salt and pepper and stir. Adjust the heat so the mixture bubbles enthusiastically and cook, stirring occasionally until the couscous is the consistency of mashed potatoes (wetter than regular couscous), 3 to 5 minutes. Taste and adjust the seasoning; cover the pan and remove from the heat.

Rinse, dry, and trim the parsley and cilantro; chop the leaves and put in a medium bowl. Peel and chop 1 medium garlic clove as finely as possible; add to the bowl with the remaining 2 tablespoons oil, the paprika, coriander, cayenne, the remaining cumin, and a pinch each of salt and pepper. Rinse and halve the lemon; squeeze the juice of 1 half into the bowl. Stir well to combine; taste and adjust the seasoning. Check the couscous consistency and stir in more water, 2 tablespoons at a time, if needed to keep it creamy. Serve the vegetables over the couscous, sprinkled with the toasted almonds. Pass the chermoula at the table.