Fall Interlude: Moroccan Couscous Stuffed Pumpkins

I have not finished the next book, Hilary Mantel's Wolf Hall, so for an interlude until I do, enjoy this Moroccan Couscous I made last weekend.  My improvised recipe after the jump.
Wendy's Couscous Stuffed Pumpkin

Ingredients
2 Sugar Pumpkins
2 small zucchini, chopped
3-4 carrots, peeled and chopped into thick coins
half a head of cauliflower, chopped into florets
1 onion, chopped
2 cups couscous (you will have left over couscous)
pinch of saffron (optional)
chicken bouillon cube (optional)
2 tablespoons ras el hanout, morrocan spice mixture.  If you don't have it, I would suggest using a mixture of ground cumin, cinnamon and ground coriander.  Play around till you find a mix you like.
handfuls of raisins, cashews and almonds.  chop the cashews and almonds
1 can chickpeas, drained
olive oil

Directions:  Preheat the oven to 350.  Cut the tops off the pumpkins and using a metal spoon, clean out the seeds and stringy parts. 

Steam the carrots, cauliflower and zucchini until tender.  I steamed the carrots first, then added the cauliflower and then did the zucchini separately. 

Once the veggies are steamed, saute the onion in some olive oil.  Once they are translucent add the spices and stir.  Add the steamed veggies so they are coated with flavor.    Meanwhile, put the chickpeas nuts and raisins in a bowl.  Add the veggies and mix.

To cook the couscous add about 2 and half cups of water to the couscous in a sauce pan with a tight fitting lid.  Add the saffron and bouillon cube.  You could also use veggie stock or chicken stock to cook the couscous.  Bring the water to a boil, take off the heat and leave the cover on for about 5 minutes.  Take cover off and fluff couscous with a fork.

Add couscous to bowl with veggies and mix thoroughly.  Stuff the prepped pumpkins with the couscous mixture.  I also drizzled some olive oil on top.

Bake in the 350 oven till pumpkin is browned and tender, I would say about 45 minutes to an hour.