In a large, deep skillet, heat the olive oil. Add the carrot and parsnip and cook over high heat, stirring frequently, until lightly
browned and crisp-tender, about 5 minutes. Add the yellow squash, zucchini, onion and garlic and season with salt and pepper. Cook, stirring frequently, until the vegetables are lightly browned in spots, about 5 minutes. Stir in the cumin, paprika and caraway seeds and cook, stirring, until fragrant. Add the couscous and cook, stirring frequently, until lightly toasted, about 2 minutes. Stir in the stock and apricots and season with salt and pepper. Cover and let stand off the heat until the couscous is tender and the liquid is absorbed, about 5 minutes. Fluff with a fork, stir in the almonds and cilantro and serve.