Preheat the oven to 400 degrees. Place the red pepper, onion, zucchini, chickpeas and preserved lemon on a baking sheet, drizzle with olive oil and mix to coat all the veggies.
Roast the vegetables for 20 minutes, mixing halfway through. The vegetables should be tender when done.
Combine the chicken broth, orange juice, butter, salt, cumin, paprika, ginger and allspice in a large saucepan and heat to boiling. Add the couscous, bring back to a simmer, turn down the heat and cover.
Cook for 8 minutes, or until tender (may take up to 10 minutes depending on altitude, etc.). Remove from heat and let sit for 5 minutes.
Place the couscous in a large bowl and spoon the roasted vegetables and diced apricots on top. Serve warm or room temperature.
If you don't have preserved lemons (I highly recommend making or buying some - they are a key component to this dish), you can squeeze 2 tbsp. of fresh lemon juice over the roasted vegetables before mixing them into the couscous.
Prepare the salad ahead of time for parties and BBQs so it is easy to serve.
Substitute any roasted vegetables you'd like - asparagus, squash, broccoli, cauliflower, tomatoes, etc.
While I am partial to the dried apricots (I think they are the best) any dried fruit can be substituted.