Heat the broth: Bring the vegetable broth to a simmer in a small pot. Turn off the heat, cover, and keep warm.

Sauté aromatics: In a large skillet or pot, warm 2 tablespoons of olive oil over medium heat. Add the onion with a pinch of salt and cook 3–4 minutes until translucent. Stir in the garlic and cook 30 seconds until fragrant.

Cook the vegetables: Add carrots and cook 3 minutes. Add bell pepper and zucchini, another 3–4 minutes, stirring occasionally.

Bloom the spices: Push the vegetables to the sides, add the remaining 1 tablespoon olive oil to the center, then stir in cumin, coriander, turmeric, cinnamon, and smoked paprika. Toast 30–45 seconds to release flavor.

Add tomato paste and chickpeas: Stir in tomato paste and cook 1 minute. Add chickpeas and raisins or apricots. Season with salt and pepper. Cook 2 minutes to warm through.

Hydrate the couscous: Place the dry couscous in a large heatproof bowl. Pour the hot broth over it, add lemon zest, and a pinch of salt. Cover tightly and let sit 5 minutes.

Fluff and finish: Uncover the couscous and fluff with a fork to separate the grains. Add the couscous to the pan of vegetables (or mix everything in a large bowl). Stir in lemon juice and most of the herbs.

Adjust and garnish: Taste and adjust salt, pepper, and lemon. Top with remaining herbs and toasted nuts if using. Serve warm.