Preheat oven to 200 °C (400 °F). In a bowl, toss bell pepper, carrot, zucchini and red onion with olive oil, salt and pepper. Spread evenly on a baking sheet. Roast for about 25–30 minutes, stirring once halfway through, until vegetables are tender and slightly charred.

While vegetables roast, bring the broth or water to a boil. Place couscous (and raisins or apricots if using) in a large bowl, pour over the hot broth, cover tightly and let stand for about 5 minutes. Fluff with a fork.

In a small bowl whisk cumin, coriander, cinnamon, a pinch of salt and pepper, then drizzle over the couscous and stir to coat.

Stir the roasted vegetables and chickpeas into the couscous. Toss gently to combine.

Garnish with chopped parsley or mint and toasted almonds if using. Serve warm or at room temperature.