Heat 2 tablespoons of the olive oil in a tagine or Dutch oven over medium-high heat.  Add onion, carrots, turmeric, cinnamon, coriander and crushed red pepper and cook until onions are translucent, about 3 minutes.   Add butternut squash and parsnips to the pan and cook 5 minutes longer, stirring occasionally, then add garlic and 2 teaspoons kosher salt, and cook until fragrant, 1 to 2 minutes. Add the raisins, dried apricots, 3 cups of the chicken broth, saffron and cilantro sprigs.   Bring mixture to a boil, then reduce the heat to medium-low and cook, covered, for 15 minutes.  If using a Dutch oven instead of a tagine, only partially cover to allow steam to escape.  Add chickpeas and cook for 15 to 20 minutes, adding up to 1 cup additional stock as necessary to keep the vegetables covered..  Remove from heat and sprinkle 1/8 cup chopped cilantro over the top.

In a 2-quart saucepot or larger, heat remaining 1 tablespoon of olive oil over medium-high heat.  Add red bell pepper, 1 teaspoon kosher salt and black pepper and cook until soft, 2 minutes.  Add remaining 2 cups chicken broth and the lemon zest and bring to a boil.  Add couscous, cover, and remove from heat.  Allow couscous to steam for 5 minutes.  Add lemon juice, extra virgin olive oil and 1/8 cup chopped cilantro; stir to combine. 

Serve with the Butternut Squash, Vegetable and Chickpea Tagine.