Butternut Squash and Chickpea Stew with Israeli Couscous recipes

Name: Butternut Squash and Chickpea Stew with Israeli Couscous recipes
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 2-inch piece of cinnamon stick; 4 canned whole tomatoes; 1/2 preserved lemon, pulp removed, rinsed, and minced*; 1 ounce dried tart cherries (raisins or other dried fruit may be substituted); 1/2 pound butternut squash, peeled and cut into 3/4 inch cubes (about 2 cups); 1 15-ounce can chickpeas, drained and rinsed; 1/2 cup Israeli couscous; 4 cups chicken or vegetable stock**; 1/4 teaspoon crushed red pepper; 1/4-1/2 teaspoon salt (to taste); chopped cilantro