1. Coarsely chop the onion. Peel and dice the carrots. Peel and dice the potatoes. Peel, seed, and dice the squash. Cut the eggplant into 1-inch pieces. Drain and rinse the chickpeas

2. In a heavy pot, heat olive oil over medium-high. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Add cumin, cinnamon, coriander, cayenne, and allspice and cook, stirring, until fragrant, about 1 minute. Add carrots, potatoes, and squash and season with salt and pepper. Cook, stirring occasionally, until beginning to brown, about 5 minutes.

3. Add tomatoes and stock (vegetables should be completely covered by liquid; add water to cover if necessary). Season with salt and pepper. Bring to a gentle simmer and cook, uncovered, 20 minutes.

4. Add eggplant, stir to combine, and simmer until eggplant is tender, about 20 minutes. Stir in chickpeas, season with salt and pepper, and cook until chickpeas are warmed through, about 5 minutes.

5. Cook couscous as directed on the box