Ingredients

2 Medium carrots, peeled and cut into 3/4-inch chunks
2 Medium parsnips, peeled and cut into 3/4-inch chunks
8 Shallots, peeled
2 Cinnamon sticks
4 Star anise
3 Bay leaves
5 tbsp Olive oil
Salt
1/2 tsp Ground ginger
1/4 tsp Ground turmeric
1/4 tsp Hot paprika
1/4 tsp Chile flakes
2 1/2 cups Cubed pumpkin or butternut squash (from a 10-oz squash)
1/2 cup Dried apricots, roughly chopped
1 cup Chickpeas (canned or freshly cooked)
1 1/2 cups Chickpea cooking liquid and/or water
1 cup Couscous
Large pinch of saffron
1 cup Boiling vegetable stock
3 tbsp Butter, broken into pieces
2 tbsp Harissa
1 oz Preserved lemon, finely chopped
2 cups Cilantro leaves

Description

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