Seven Vegetable Couscous

Ingredients

• 3 cloves garlic, smashed
• 2 small turnips, peeled and quartered
• 1 medium yellow onion, quartered lengthwise, root end intact
• 1 large carrot, peeled and cut into 2-inch chunks
• 1/2 fennel bulb, thickly sliced lengthwise, root end intact
• 1/3 cup golden raisins
• 1 tablespoon peeled, chopped, fresh ginger
• 1 tablespoon kosher salt
• 2 teaspoons each ground cumin, paprika, and sugar
• 1 1/2 teaspoons ground turmeric
• 1/8 teaspoon ground cloves
• 1 cinnamon stick, snapped in half
• 2 cups water
• 1 pound butternut squash
• 1 small zucchini, cut into 2-inch rounds
• 1 (15 1/2-ounce) can chickpeas, rinsed and drained
• 4 sprigs fresh flat-leaf parsley, tied together with kitchen string
• 1 cup canned whole peeled tomatoes, with their juices
• 2 cups cold water
• 1 tablespoon unsalted butter
• 1 teaspoon kosher salt
• 1 1/2 cups uncooked couscous
• 1/2 cup sliced almonds, toasted
• Harissa (Tunisian hot sauce)

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