For broth

• 1/2 teaspoon saffron threads
• 2 large tomatoes
• 1/4 cup olive oil
• 2 large red onions, sliced lengthwise
• 1 tablespoon ground ginger
• 1 teaspoon ground turmeric
• 2 tablespoons tomato paste
• 6 large cilantro sprigs
• 6 large parsley sprigs
• 1 lb carrots, peeled and halved crosswise and lengthwise
• 2 medium turnips, peeled and quartered
• 8 cups water
• 1 lb long, thin eggplants (2 to 3), halved crosswise, then halved lengthwise
• 1/2 medium green cabbage, cut into 4 wedges, then halve wedges crosswise
• 1 lb medium zucchini, trimmed, halved crosswise, then halved lengthwise
• 1 lb butternut squash, peeled, seeded, and cut into 2-inch pieces

• 4 cups (1 1/2 lb) medium grain couscous
• 1/4 cup Argan or olive oil
• 1/4 cup toasted skinned almonds