Recipe: Vegetable Couscous

`INGREDIENTS:`
2 cups dried chickpeas	1/3 cup vegetable oil	1 onion, finely chopped
1 small stick cinnamon	2-1/2 oz eggplant, cut into 3/4 inch cubes	3 medium carrots, cut in 1/2-inch rounds
3 medium new potatoes, cut into 1/2-inch cubes	5 oz pumpkin, cut into 1/2-inch cubes	1/4 teaspoon Harissa, or to taste
2 cups boiling water	3-1/2 oz small green beans, cut in 2-inch diagonal slices	2 zucchini, unpeeled, cut in 1/2-inch rounds
1 medium ripe tomato, cut into eight pieces	1 tablespoon chopped flat-leaved parsley	1 tablespoon chopped cilantro
ground pepper	COUSCOUS: 1 cup couscous	3/4 cup boiling water
2 teaspoons butter

`1`	Cover chickpeas with cold water, soak overnight. Drain, wash well and cook in large pan, on low simmer for 1-1/2 hours.
`2`	Heat oil in a large heavy-based pan and cook onion and cinnamon stick over low heat until onion softens.
`3`	Add eggplant, carrots and potatoes. Cover and cook on low heat for 10 minutes, stirring occasionally with a wooden spoon.
`4`	Add pumpkin, allspice and Harissa. Pour boiling water over mixture and add chickpeas, beans and zucchini. Stir in tomato just before serving.
`5`	Simmer, covered, for a further 15 minutes. Garnish with the fresh parsley and cilantro.
`6`	To prepare Couscous: Pour boiling water on to 1 cup couscous in a bowl.
`7`	Stir in butter and allow to stand for about 10 minutes.
`8`	Steam in a pan with a close-fitting lid on low heat for 5 minutes. Serve with vegetables.