Chicken and Summer Vegetable Stew with Couscous

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Chicken Stew:

3 cloves garlic, smashed

2 large rainbow carrots, peeled and cut into 1-inch chunks

1 medium yellow onion, cut into 6 wedges, root end kept intact

1 cinnamon stick, snapped in half

1/3 cup golden raisins

1 tablespoon chopped peeled fresh ginger

1 1/2 teaspoons ground cumin

1 1/2 teaspoons paprika

1 teaspoon sugar

1 teaspoon ground turmeric

Kosher salt and freshly ground black pepper

1 pound boneless skinless chicken thighs, cut into bite-size pieces

One 15 1/2-ounce can chickpeas, rinsed and drained

12 ounces assorted color cherry tomatoes

1 large zucchini, quartered lengthwise and cut into 1-inch chunks

Couscous:

1 tablespoon unsalted butter

1 teaspoon kosher salt

1 1/2 cups couscous

Topping:

1/2 cup cilantro leaves, roughly chopped

1/2 cup parsley leaves, roughly chopped

1/4 cup sliced almonds

1/4 cup salted shelled pistachios, crushed

1/4 cup golden raisins

Harissa and plain yogurt, for serving