Moroccan Vegetables with Couscous

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1 tablespoon olive oil

1 large onion, chopped

1 teaspoon cinnamon

1/2 teaspoon allspice

1 teaspoon ground coriander

2 teaspoon cumin

1 teaspoon cayenne

4 carrots, peeled and cut into 1" pieces

2 russet potatoes, peeled and cut into large chunks

1 small butternut squash, peeled, seeded, cut into 1" chunks

2 cups chopped whole plum tomatoes with juices

2 cups water

2 small zucchini, cut into 1" pieces

1 15-ounce can chickpeas

Salt and pepper

Tabasco to taste

1/2 cup chopped cilantro