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1
Combine the spices in a small cup and set aside.
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2
Put the oil in a largish saucepan and set over medium-high heat. When it is hot, put in the cinnamon stick. Stir for a few seconds and then add the onion. Stir and fry for about 3 minutes, or until the onion is medium brown (I fried the onion for almost 10 minutes). Now stir in the cup of mixed spices; almost right away, add the tomatoes. Stir and cook for 3 to 4 minutes, or until the tomatoes have softened.
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3
Add the chickpeas, pumpkin or squash, raisins, stock, and salt and bring to a simmer. Cover, turn the heat to low, and cook for 13 to 15 minutes, until the pumpkin is just tender when pierced with the point of a knife. Add the zucchini and simmer uncovered for another 5 minutes, stirring gently now and then.
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4
While the vegetables simmer, make the couscous. Bring 2 cups of water to a boil. When it is about to boil, heat a tablespoon of olive oil over a medium flame and toast the couscous in it for 2 to 3 minutes. Pour the boiling water into the pot of couscous, add a teaspoon of salt, and stir once. Immediately cover the pot, turn the heat to low, and cook very gently for 5 minutes. Remove the pot from the heat and let it sit somewhere warm, still covered, for 15 minutes.
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5
To serve, stir the cilantro and parsley into the finished vegetables. Fluff the couscous thoroughly with a fork. Put a mound of couscous on each plate. Make a well in the center and use a slotted spoon to fill it with solids from the stew. Dampen the couscous generously with the liquids. Pass harissa or other hot sauce on the side.
