Chickpea And Vegetable Tagine - cooking recipe

Ingredients

2 tbsp olive oil
2 large onions, thickly sliced
2 cloves garlic, crushed
2 tsp ground coriander
1 tsp ground cumin
1 tsp sweet paprika
2 None cinnamon sticks
None None Pinch ground saffron
2 None fresh small red chili peppers, finely chopped
2 None baby eggplant, coarsely chopped
1 3/4 lbs peeled pumpkin or butternut squash, coarsely chopped
1 can (14 oz) diced tomatoes
1 cup vegetable stock
1 can (8 oz) chickpeas, drained and rinsed
2 large zucchini, coarsely chopped
1/2 cup loosely packed fresh cilantro leaves
1 tbsp lemon juice
1 cup vegetable stock
4 tbsp (1/2 stick) butter
1 3/4 cups couscous

Preparation

Heat oil in large deep skillet on medium-high heat. Cook onion and garlic, stirring, until onion softens. Add spices, chili pepper and eggplant; cook, stirring, until fragrant.
Add pumpkin, undrained tomatoes, stock, 2 cups water and chickpeas; bring to a boil. Reduce heat to low; simmer, covered, 10 mins. Add zucchini; simmer, covered, 5 mins or until vegetables are tender.
Meanwhile, for the couscous, place stock, 1 cup water and butter in large saucepan; bring to a boil. Stir in couscous. Remove from heat. Let stand, covered, about 5 mins or until liquid is absorbed, fluffing with fork occasionally.
Stir cilantro and lemon juice into vegetable mixture. Serve with couscous.