Ottolenghi's ultimate winter couscous

This recipe is from Yotam Ottolenghi's Plenty, a vegetarian cookbook. Thanks to Synne for introducing me to this Israeli-born British chef, who also regularly writes for The Guardian. The flavors are always amazing in his recipes. This one was great for using our winter produce. I love recipes that are just so vibrant. This one, with the squash, carrots, parsnips, and warm spices, is very orange and very beautiful. 

 ingredients:
2 med carrots, peeled, 3/4-in chunks
2 med parsnips, peeled, cut
8 shallots, peeled, halved
2 cinnamon sticks
4 star anise
3 bay leaves
5 T olive oil
salt
1/2 tsp ground ginger
1/4 tsp ground tumeric
1/4 tsp hot paprika
1/4 tsp chile flakes
2 1/2 cups cubed squash
1/2 cup dried apricots, roughly chopped
1 cup chickpeas
1 1/2 cups water (or liquid from cooking chickpeas)
1 cup couscous (whole wheat)

large pinch saffron
1 cup boiling vegetable stock
1-2 T butter
2 T harissa
lemon zest of 1/2 lemon
cilantro leaves
cashews, roasted, chopped

Preheat oven to 375. In a large ovenproof dish (lasagne pan, roasting pan), add carrots, parsnips and shallots, with cinnamon, anise, bay leaves, 4 T oil, dash of salt, and all other spices. Roast 15 minutes.

After 15 minutes, add squash, stir, return to oven. Cook 35 minutes, add dried apricots and chickpeas. Roast another 10 minutes. After you add in the apricots, make the couscous: Put 1 cup couscous in a large glass bowl with 1 T olive oil and saffron and 1/2 tsp salt. Pour boiling stock over the couscous, stir, and cover with plastic wrap. After 10 minutes, when you take out the veggies, fluff the couscous with a fork and add the butter the the couscous. When taking out the veggies, add the harissa and lemon zest and mix.

Serve in a bowl with the vegetables on the couscous, and garnish with cashews and cilantro.