This vegetarian showstopper will bowl you over with its layers of flavor — one bite is enough to understand why it's often called one of the world's great dishes. Barley couscous, lighter and more aromatic than the well-known semolina version, serves as a nutty, fluffy base; tender-firm vegetables and a fragrant, golden broth are ladled over; and crunchy fried almonds and sweet onion confit add even more texture and flavor to the beguiling complexity.
·Dried chickpeas can be soaked 3 days ahead, then cooked 2 days ahead and chilled in their cooking liquid, covered. If you don't have time to soak and cook dried chickpeas, you can use drained rinsed canned chickpeas.
·Broth can be made 1 day ahead and chilled, covered. Reheat before proceeding with recipe.
·Couscous can be made 2 hours ahead and kept warm, covered.
·If you don't have a couscoussière, you can use a 5- to 6-quart pot to cook the vegetable stew, and a second pot to steam the couscous over water, such as a wide pot fitted with a colander or a pasta pot fitted with the pasta/steamer insert. If holes in the colander or steamer are large, line with a double layer of cheesecloth. If using this method, cook the stew partially covered.
