Couscous with Harvest Vegetables

Ingredients

• 1 teaspoon ground cinnamon
• 1 ½ teaspoons salt, divided
• 2 garlic cloves, minced
• 1 large yellow onion, sliced
• 1 tablespoon olive oil
• Garnish: fresh cilantro or mint leaves
• 1 (10-ounce) package couscous
• + 10 more ingredients
• • 1 zucchini (about 1/2 pound), halved lengthwise and cut into fourths
  • 5 cups chicken stock or chicken or vegetable broth
  • 1 cup golden raisins
  • 2 turnips, cut into 2-inch pieces
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon paprika
  • 4 links (about 1 pound) lamb sausage, such as merguez, cut into 1-inch slices
  • 1 (15.5-ounce) can chickpeas
  • 1 small pumpkin (about 12 ounces), peeled, seeded, and diced into 1- to 2-inch cubes*
  • 4 carrots, halved lengthwise and cut into thirds

1. Heat oil in a large heavy pot over medium heat. Add sausage, and cook about 5 minutes. Add onion and garlic; sauté 5 minutes. Add 3/4 teaspoon salt and next 7 ingredients; stir well. Add stock, and bring to a boil; reduce heat, and simmer 20 minutes or until pumpkin is tender when pierced with...

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