Chicken and Summer Vegetable Stew with Couscous

Ingredients

• 3 cloves garlic, smashed
• 2 large rainbow carrots, peeled and cut into 1-inch chunks
• 1 medium yellow onion, cut into 6 wedges, root end kept intact
• 1 cinnamon stick, snapped in half
• 1/3 cup golden raisins
• 1 tablespoon chopped peeled fresh ginger
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons paprika
• 1 teaspoon sugar
• 1 teaspoon ground turmeric
• Kosher salt and freshly ground black pepper
• 1 pound boneless skinless chicken thighs, cut into bite-size pieces
• One 15 1/2-ounce can chickpeas, rinsed and drained
• 12 ounces assorted color cherry tomatoes
• 1 large zucchini, quartered lengthwise and cut into 1-inch chunks
• 1 tablespoon unsalted butter
• 1 teaspoon kosher salt
• 1 1/2 cups couscous
• 1/2 cup cilantro leaves, roughly chopped
• 1/2 cup parsley leaves, roughly chopped
• 1/4 cup sliced almonds
• 1/4 cup salted shelled pistachios, crushed
• 1/4 cup golden raisins
• Harissa and plain yogurt, for serving

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