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1
Heat a tablespoon of the oil in a heavy three-quart saucepan.
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2
Add the onion and garlic and saute over medium heat until lightly browned.
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3
Stir in the raisins, cinnamon, cumin and orange peel.
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4
Add the pumpkin, chickpeas and a cup of the stock.
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5
Cover and cook over very low heat until the pumpkin is tender, about 20 minutes.
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6
Add a little additional stock, if necessary, to keep the pumpkin moist.
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7
When the pumpkin is tender, remove it from the heat and season it with the cayenne pepper and salt.
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8
Add all but one and a fourth cups of the stock.
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9
The stew should be almost soupy.
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10
Bring the remaining one and a fourth cups of stock to a simmer in a small saucepan.
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11
Pour it into a bowl.
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12
Add the remaining tablespoon of olive oil and stir in the couscous.
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13
Cover and set it aside for five to eight minutes, until the couscous is tender and fluffy.
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14
Season it to taste with salt.
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15
To serve, spread the couscous on a serving dish.
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16
Reheat the pumpkin stew and spoon it, draining it well, into the center of the couscous.
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17
Sprinkle with coriander.
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18
Pour the liquid from the pumpkin into another serving bowl or sauce dish and serve it alongside the couscous with pumpkin stew to be used to moisten the couscous.
