Method -heat oil in a large pan,then add onions until browned, about 4-5 minutes. then add chickpeas, raisins, harissa paste, cinnamon, cumin, salt and pepper and cook, stirring,chopped tomato and add to the skillet; add 250 ml water, cover and simmer until the tomatoes and chickpeas are cooked for 10 min add olive and dice carrot and squash also, cover and cook until the carrot and squash are tender. stir gently, so as not to break

Apart the carrot and squash too much, and simmer, uncovered, until the sauce is slightly thickened,While the tagine simmers, prepare the couscous according to package directions or soak with hot water for 5 -6 minutes add lemon juice salt, diced bell pepper, raising, black olive and chopped parsley now remove the tagine from the heat, then toss the diced cottage cheese in it to avoid hardness

And stir in the cilantro, put the couscous one side of serving pot or plate and another side keep harissa tossed veggied, garnish with some boiled chickpeas, black olive slices, chopped parsley and raisins.