3 tablespoons olive oil
10 small shallots, peeled
8 medium garlic cloves, peeled
1 1/2 pounds winter squash, peeled and thickly sliced (4 cups)
1/4 cup slivered raw almonds
12 large pitted prunes, halved
2 tablespoons slivered or grated lemon zest (from 1 large lemon, preferably organic)
1 tablespoon grated fresh ginger
1 cup vegetable stock
1 15-ounce can garbanzo beans, drained and rinsed
1 tablespoon honey or agave syrup
1/2 teaspoon ground cinnamon
1 pinch saffron threads, crushed
Salt
Cayenne, to taste
1/2 cup chopped fresh parsley
1 1/2 cups vegetable stock or water
1 cup cousous, preferably whole wheat
1/2 teaspoon olive oil
1/2 teaspoon salt