Moroccan Seven-Vegetable Couscous

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2 Tbs. unsalted butter

2 Tbs. olive oil

2 large onions, quartered and cut in 1/2-inch slices

2 pinches saffron threads

1 pinch crushed red pepper

1/2 tsp. ground turmeric

1/2 tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. coarsely ground black pepper

3 sprigs parsley and 3 sprigs cilantro, tied in a bundle with kitchen string

4 fresh or canned tomatoes, peeled, seeded and quartered

1 qt. vegetable stock

3 cups water

1 turnip, peeled and cut in 1-inch cubes

1/2 lb. carrots, peeled, halved length-wise and cut in 2-inch sticks

3/4 lb. butternut squash, peeled, seeded, and cut in 1 1/2-inch chunks

1 medium-sized zucchini, quartered lengthwise and cut in 2-inch sticks

1 cup raisins

1 14-oz. can chickpeas, rinsed and drained

2 Tbs. granulated sugar

Salt and freshly ground black pepper to taste

2 cups quick-cooking couscous, uncooked

1/2 cup blanched slivered almonds, toasted

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