SUKKOT AND FALL HARVEST! Tunisian Vegetable Couscous with Carrots, Tomatoes, Chickpeas, and Quatre Épices

GENERAL INGREDIENTS:
Canned chickpeas
Fine regular or whole wheat couscous
Extra virgin olive oil
Kosher salt
Black or white pepper
Ground cloves
Ground nutmeg
Ground ginger
Paprika
Carrots
Turnips
Celery
Zucchini or yellow/summer squash
Onions
Garlic
Tomatoes
Fresh coriander or flat-leaf parsley leaves

EQUIPMENT:
Measuring cups and spoons
Chef’s/large chopping knife and cutting board
Small saucepan (for boiling 2 cups cold water for couscous)
2½- to 3-quart saucepan or pot with lid, for cooking vegetable stew
Medium mixing bowl, large spoon, and clean kitchen towel, for steaming couscous