Summer Squash Tagine

Trim, peel, and chop the onion. Rinse and dry the other produce. Cut the squash lengthwise and then into half moons. Peel the carrots and chop them into 1-inch-thick rounds. Trim, seed, and chop the bell pepper.

Put a dry large skillet over medium-high heat. Add the almonds and toast, shaking the pan often, until they’re fragrant and slightly browned, about 5 minutes. Transfer to a small plate and set aside. Put 2 cups water in a medium saucepan along with 1 tablespoon oil and a pinch of salt and bring it to a boil.

Return the skillet to the heat and add the remaining 1 tablespoon oil. When it’s hot, add the carrots and cook, allowing them to color in places, about 5 minutes. Add the onions, squash, and bell peppers and cook until they begin to soften, 3 to 5 minutes. Add the cinnamon stick, turmeric, curry powder, cumin, and cayenne and cook until they’re fragrant, about a minute. Sprinkle with salt and pepper, add 1 1/2 cups water, and bring to a gentle simmer. Chop the apricots and add them to the pan along with the raisins. Cook until the carrots are tender and the sauce is slightly thickened, 10 to 15 minutes.

Meanwhile, add the couscous to the saucepan of boiling water and immediately turn off heat. Cover and let sit until all the water is absorbed, about 5 minutes; fluff with a fork. Taste and adjust the seasoning. Fish out the cinnamon stick and serve the vegetables and sauce over the couscous, garnished with the almonds.