Cook the couscous: In a medium saucepan, combine chicken broth, turmeric, and olive oil. Bring to a low boil and stir in the couscous. Cover with the lid tightly and turn off the heat immediately. Let it sit for 5 minutes, covered and off the heat. Then fluff the couscous with a fork. Add raisins and cover again (the steam will slightly rehydrate the raisins). Set aside to let it cool slightly.

On 2 large sheet pans, arrange the diced red bell peppers, eggplant, zucchini, and red onions on one single layer. Toss with the minced garlic, salt, and pepper. Roast for 15 to 18 minutes, or until crisp-tender and just slightly softened.

In a mason jar, combine extra virgin olive oil, fresh lemon juice, ground cumin, ground coriander, salt, and pepper. Seal the jar and shake well to combine.

In a large bowl, combine the cooked couscous and raisins with all the roasted vegetables, grated carrots, chickpeas, chopped parsley, and almonds. Drizzle the prepared dressing and toss until evenly combined. Adjust seasoning with more olive oil, salt, and pepper if needed. Serve warm or cold. Enjoy!