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1
Prepare the squash: Peel off the skin with a vegetable peeler.
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2
Trim the top and bottom.
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3
Cut the neck from the bulb of the squash.
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4
Halve each piece lengthwise and scrape out the seeds.
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5
Cut the squash into 1/2-inch cubes and set aside.
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6
(You will need about 3 1/2 cups.
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7
Save any remaining squash for another use.)
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8
Heat the oil in a large pot or Dutch oven over medium heat until shimmering.
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9
Add the onion and cook, stirring occasionally, until softened, about 10 minutes.
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10
Add the garlic, measured salt, coriander, cumin, and paprika and stir to combine.
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11
Cook, stirring occasionally, until the garlic and spices are fragrant, about 1 minute.
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12
Add the beets, water, and harissa and stir to combine.
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13
Bring the mixture to a simmer and cook, stirring occasionally, until the beets are slightly softened, about 10 minutes.
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14
Add the squash, radishes, chickpeas, raisins, and honey and stir to combine.
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15
Return the mixture to a simmer and reduce the heat to low.
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16
Simmer, stirring every 10 minutes and making sure to stir to the bottom of the pot to rotate the vegetables evenly, until the vegetables are fork-tender but still hold their shape, about 45 minutes.
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17
Taste and season with salt as needed.
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18
Remove from the heat and stir in the preserved lemon or lemon zest.
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19
Spoon the stew over the couscous and sprinkle with the almonds and cilantro.
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20
Pass additional harissa on the side.
