Moroccan Vegetables with Couscous

INGREDIENTS

• 1/2 teaspoon allspice
• 2 teaspoon cumin
• 1/2 cup chopped cilantro
• 4 carrots, peeled and cut into 1" pieces
• 1 teaspoon cayenne
• 1 teaspoon cinnamon
• 1 teaspoon ground coriander
• 2 cups chopped whole plum tomatoes with juices
• 1 large onion, chopped
• 1 15-ounce can chickpeas
• 2 russet potatoes, peeled and cut into large chunks
• 1 small butternut squash, peeled, seeded, cut into 1" chunks
• Salt and pepper
• Tabasco to taste
• 2 small zucchini, cut into 1" pieces
• 1 tablespoon olive oil
• 2 cups water