Couscous with Moroccan Vegetables

This makes a fantastic centerpiece on a buffet table, and while the recipe is admittedly elaborate, it can be deconstructed so that even the busiest of cooks can do it with ease. Prepare the recipe in stages: Roast the vegetables the day before. Toast the almonds, a garnish, ahead of time, too. Cooking the couscous does have to be done at the last minute, but it is not difficult, and by that time you are in the home stretch, as it were! When you bring this exotic platter to the table, you will realize just how worthwhile all your efforts have been. This is gala company fare, of the very best kind.
 A final note: We call for parchment paper to line the baking sheets you will use to roast the vegetables. This is not an industrial conceit on our part. It will make cleanup a lot easier.