The Ultimate Winter Couscous recipes

Name: The Ultimate Winter Couscous recipes
Ingredients: 2 medium carrots, peeled and cut into ¾-inch chunks; 2 medium parsnips, peeled and cut into ¾-inch chunks; 8 shallots, peeled; 5 tablespoons olive oil, divided; 2 cinnamon sticks; 4 star anise; 3 bay leaves; ½ teaspoon ground ginger; ¼ teaspoon ground turmeric; ¼ teaspoon paprika; ¼ teaspoon red pepper flakes; kosher salt; 2 ½ cups peeled, cubed pumpkin or butternut squash (from a 10-ounce / 285-gram squash); ½ cup (about 70 grams) dried apricots, roughly chopped; 1 cup (about 200 grams) chickpeas, canned or freshly cooked; 1 ½ cups (350 ml) water or chickpea cooking liquid; 1 cup (200 grams) couscous; A large pinch of saffron; 1 cup (240 ml) boiling vegetable or chicken stock; 3 tablespoons (40 grams) unsalted butter, diced; 1-2 tablespoons harissa; 1 ounce (28 grams) preserved lemon or preserved Meyer lemon; cilantro leaves