1Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5-7 minutes.

2Stir in minced garlic, grated ginger, cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.

3Add crushed tomatoes, rinsed lentils, and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, stirring occasionally.

4Meanwhile, prepare the couscous: Place couscous in a heatproof bowl. Pour 1.25 cups hot vegetable broth over it, cover, and let sit for 5 minutes. Fluff with a fork.

5To the stew, add diced carrot, red bell pepper, and chopped dried apricots. Continue to simmer, covered, for another 15-20 minutes, or until lentils are tender and vegetables are cooked through.

6Stir chopped fresh cilantro into the stew. Season with salt and black pepper to taste. Adjust spices as desired for your preferred level of warmth.

7Gently fold chopped Medjool dates and toasted slivered almonds into the fluffed couscous.

8Serve the Moroccan Lentil Delight hot, spooned generously over the date and almond couscous, garnished with extra fresh cilantro.