Heat olive oil in a large pot over medium heat. Add onion and cook 5-6 minutes until softened. Stir in garlic, cooking 1 minute until fragrant.
Add ras el hanout and stir constantly for 30-60 seconds until fragrant.
Add crushed tomatoes, chickpeas, dried apricots, vegetable broth, and carrots. Bring to a boil, then reduce heat and simmer uncovered 25-30 minutes, until carrots are tender and the stew has thickened.
Meanwhile, place couscous, olive oil, and salt in a heatproof bowl. Pour boiling water or broth over top, cover, and let stand 5 minutes. Fluff with a fork.
Season the stew with salt and pepper to taste. Serve over couscous, topped with toasted almonds and cilantro.
Kept Recipes turns anything — a screenshot, a webpage, a craving — into a clean cookbook page like this one. No ads, no accounts, yours to keep.
Get the app