Moroccan Spiced Pumpkin and Couscous

2 C peeled, sliced, pumpkin, cut into 1/2 in pieces
1 C sliced carrots
1 C sweet potatoes, peeled and chopped into 1/2 in pieces
1 yellow onion, chopped
1 tsp minced garlic
1 tsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 C water
1 1/2 C vegetable stock
1 1/2 C couscous
1 can chickpeas, rinsed, drained
Optional:
30g toasted pine nuts
60ml (1/4 cup) fresh lemon juice
1 cup chopped fresh coriander

Directions
1) Mix cumin, coriander, cinnamon and ginger with pumpkin, carrots, and sweet potatoe till veggies evenly coated.
2) Saute onions and garlic in oil.  When onions are soft, add veggie & spice mix.  Stir fry every few minutes until some of the veggies are beginning to roast, then add 1/4 C water, stir and cover.  Let veggies cook on medium high heat--if it gets to dry add more water.
3) While veggies cook, bring stock to a boil. Remove from heat and add the couscous while stirring with a fork. Cover with a lid and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains.
4) Add chickpeas to veggies and stir in.  Once veggies are easy to pierce with a fork, remove from heat. Serve with couscous and top with pine nuts, lemon juice and coriander. Taste and season with salt and pepper.


Recipe heavily adapted from: http://www.taste.com.au/recipes/14350/moroccan+spiced+pumpkin+couscous+salad