Step 1

Heat olive oil in a large pot, and once hot sauté the onions until soft, about 10 minutes.

Step 2

Add the garlic, spices, and sauté for one more minute, then add apricots, lemon juice, agave (or honey if non vegan)*, and half of the cilantro. Pour the stock over and simmer on low heat for about 15 minutes, until almost completely absorbed.

Step 3

Add the chickpeas, toasted slivered almonds, and season with salt and pepper.

Step 4

Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.

Step 5

In a large mixing bowl, combine the chopped vegetables with olive oil until fully coated. Season with salt and pepper.

Step 6

Transfer the vegetable to the baking sheet and roast in the oven for about 30 minutes, stirring from time to time to make sure they are roasted on all sides.

Step 7

In a medium bowl, mix couscous with spices.

Step 8

In a medium saucepan, bring water, salt, and butter to a boil. Add couscous, stirring quickly. Remove from heat and cover. Let stand for 4-5 minutes, and fluff with a fork before serving.

Step 9

Serve the vegetarian tagine with roasted vegetables and a side of couscous, and top with extra chopped cilantro if desired.