Combine all the spice mix ingredients in a small bowl. Preheat oven to 350°F.

Heat 1 tbsp oil in a large pot over medium-high heat. Cook garlic and onion until wilted, about 1 1/2 minutes. Remove to a bowl.

In the same pot, cook butternut squash for 3 minutes until golden; remove. Add 2 tbsp oil and cook eggplant 3 minutes until golden; remove. Add 1 tbsp oil and cook bell pepper and cauliflower 2 minutes until golden-edged; remove.

Cook diced tomatoes for 1 minute. Add the spice mix and stir for 1 minute until fragrant.

Return all vegetables to the pot with the water, salt, and pepper. Bring to a simmer, then transfer to the oven for 30 minutes.

Remove from oven, add green beans and chickpeas. Simmer uncovered on the stovetop for 15 minutes.

Stir in lemon juice and zest. Serve over couscous topped with yogurt, toasted almonds, cilantro, and a pinch of paprika.