1
Heat the oil in a large pot with lid over medium heat. Add the onions and cook until soft, about 10 minutes.
2
Add the cumin, coriander, tumeric, chili powder, cinnamon stick, garlic, and tomato; cook for a minute or two until fragrant.
3
Add the squash, sweet potato, carrots, celery and dried apricots and toss well to coat. Pour 2½ cups of the stock and the lemon juice and preserved lemon over the vegetables and bring to a gentle simmer.
4
Cook partially covered over a low heat for about 30 minutes until the vegetables are tender. Season with salt and pepper. Add the parsley, and mint and simmer for an additional 10 minutes.
5
Meanwhile, put the couscous in a large baking dish and spread it into a thin layer. Pour over the boiling water and remaining 1½ cups broth and cover with a lid or tin foil. Let stand for 10 to 15 minutes, until all the liquid has been absorbed into the couscous. Fluff gently with a fork.
6
To serve, put the couscous on a large serving platter. Spoon the vegetable stew on top. Garnish with a dollop of harissa yogurt sauce, additional chopped parsley and mint, roasted chickpeas, and pomegranate seeds.
