Moroccan Tagine With Couscous

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1 tablespoon olive oil

1 cinnamon stick

10 ounces instant couscous

3 pounds of vegetables (carrot, eggplant, sweet potato, parsnip, potato, pumpkin), cut into large chunks

3 1/2 ounces dried pears

1 cup vegetable stock

1 pinch of saffron threads

2 tablespoons fresh parsley, chopped

2 tablespoons oil

2 teaspoons ground paprika

2 zucchini, cut into large chunks

1 teaspoon ground ginger

1/2 preserved lemon, rinsed, pith and flesh removed, thinly sliced

2 onions, chopped

2 teaspoons ground cumin

1/3 cup almonds

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