Seven-vegetable Couscous

Description
This type of couscous is a great dish for vegetarians and gives couscous an inspiring and unique flavor. Welcome to Africa!
 * This recipe serves 8

Ingredients

 * 1 cup dried chickpeas, soaked and peeled
 * 4 cups couscous
 * 1 stick butter
 * 4 tablespoons vegetable oil
 * salt and 1 tablespoon black pepper
 * pinch of saffron
 * ½ teaspoon turmeric
 * ½ teaspoon ginger
 * ¼ teaspoon nutmeg
 * 2 cinnamon sticks
 * 3 onions, quartered
 * 6 each cilantro and parsley sprigs, tied together
 * 6 ripe tomatoes, peeled, seeded and quartered
 * 1 pound carrots, cut into 2 inch pieces
 * 1 pound small white turnips, quartered
 * 1 quince, peeled, cored and cubed
 * ½ pound butternut squash, peeled and cubed
 * 1 pound zucchini, quartered
 * 1 fresh hot chili pepper
 * 1 cup raisins

Directions

 * 1) Cook the chickpeas, covered with boiling water, in a saucepan full.
 * 2) Cover and cook for 10 minutes.
 * 3) Then drain, cool and remove skins.
 * 4) Heat 5 tablespoons of butter and oil in another pan until hot.
 * 5) Add the salt, spices, onions, herb sprigs and tomatoes and then simmer for 10 minutes.
 * 6) Add water and the chickpeas and simmer for a further 45 minutes.
 * 7) Add the carrots, turnips and quince to the broth and simmer for another 30 minutes.
 * 8) In a separate pan, cover the squash with some of the broth and simmer for 15 minutes, until tender.
 * 9) Add the zucchini, chili pepper, and raisins to the vegetables.
 * 10) Whilst it is cooking, put a colander containing the couscous on top of the pan to steam it.
 * 11) Cover and leave for about 20 minutes.
 * 12) Put a little butter on the couscous with about 5 minutes to go.
 * 13) Add the drained squash to the vegetables after serving.
 * 14) Make sure you drain most of the broth off the vegetables beforehand.