Vegetable Couscous Pilaf

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1/4 cup extra-virgin olive oil

1 medium carrot, thinly sliced

1 medium parsnip, thinly sliced

1 medium yellow squash, cut into 3/4-inch pieces

1 medium zucchini, cut into 3/4-inch pieces

1 medium onion, finely diced

1 garlic clove, minced

Salt and freshly ground pepper

1 1/2 teaspoons ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon caraway seeds

1 1/2 cups couscous

2 1/4 cups chicken stock or low-sodium broth

1/2 cup diced dried apricots

1/2 cup salted roasted almonds, coarsely chopped

1/4 cup chopped cilantro

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