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1
For the stew: Put the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fitting lid.
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2
Add 2 cups water and bring to a boil over high heat; cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes.
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3
Halve and seed the butternut squash and cut it into wedges.
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4
Tie parsley sprigs together with kitchen string.
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5
Add squash, zucchini, chickpeas, and parsley sprigs to the pot.
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6
Using your fingers and working over the pot, tear the tomatoes into big pieces and add them to the pot with their juices.
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7
Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 15 minutes.
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8
(You can test the vegetables a bit sooner, remove them as soon as they are tender, and return them to the pot when you are ready to serve.
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9
All the vegetables should be tender enough to cut with the side of a fork, but still hold their shapes.)
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10
Remove cinnamon sticks.
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11
For the couscous: Bring water to a boil with the butter and salt in a small saucepan.
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12
Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes.
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13
Transfer to a bowl and fluff with a fork.
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14
To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center.
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15
Pour some of the broth over the vegetables and sprinkle with the almonds.
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16
Pass the remaining broth and the harissa, if desired, at the
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17
table.
