Moroccan vegetable curry

2 tbsp    canola oil    30 mL 1 ½ cups    chopped onions    375 mL 4    cloves garlic, minced    4 2 tbsp    curry powder    30 mL 2 tsp    ground cinnamon    10 mL 1 tsp    ground turmeric    5 mL 1 tsp    cayenne pepper    5 mL 1/2 cup    vegetable broth or water (approx.)    125 mL 1    eggplant, peeled and cut into 3⁄4-inch (2 cm) cubes (6 to 8 cups/1.5 to 2 L)    1 2 cups    cubed peeled sweet potatoes (1⁄2-inch/1 cm cubes)    500 mL 2 cups    chopped carrots    500 mL 1 ½ cups    chopped yellow bell peppers    375 mL 1 ½ cups    chopped red bell peppers    375 mL 1    can (19 oz/ 540 mL) chickpeas, drained and rinsed    1 2 cups    diced zucchini    500 mL 1/4 cup    raisins    60 mL 1 cup    unsweetened orange juice    250 mL 1    package (10 oz/300 g) frozen chopped spinach, thawed and drained    1 2 cups    couscous    500 mL 2 cups    boiling water    500 mL 1/4 cup    sliced almonds    60 mL      Grated zest and juice of 1⁄2 lemon     In a large Dutch oven, heat oil over medium heat. Sauté onions for 3 to 4 minutes or until softened. Add garlic, curry powder, cinnamon, turmeric and cayenne; sauté for 1 minute or until spices are fragrant. Add broth and deglaze the pan, scraping up any brown bits. Add eggplant, sweet potatoes, carrots, yellow peppers and red peppers; sauté for 5 minutes. If vegetables begin to stick to the pan, add more broth. Stir in chickpeas, zucchini, raisins and orange juice; bring to a boil. Reduce heat to low, cover and simmer for about 20 minutes or until sweet potatoes are fork-tender. Stir in spinach, cover and simmer for 5 minutes or until heated through. Meanwhile, place couscous in a large, shallow bowl. Stir in boiling water. Cover and let stand for 5 minutes or until liquid is absorbed. Fluff with a fork. Spoon vegetable mixture over couscous and garnish with almonds, lemon zest and lemon juice.