1.Boil, steam or microwave pumpkin, green and yellow zucchini and spinach, separately, until tender, drain.
2.Meanwhile, bring stock to a boil in large saucepan. Add couscous, remove from heat, cover, stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Place couscous and vegetables in large bowl with remaining ingredients, toss gently to combine.
You need about half a butternut pumpkin for this recipe. Preserved lemons, a North African specialty, are quartered and preserved in salt and lemon juice. To use, remove and discard pulp, squeeze juice from rind, rinse rind well then use. Sold in jars or in bulk by delicatessens; once opened, store preserved lemon in the refrigerator.