In a large pot, saute the onion in olive oil for 5 minutes or until soft. Add the tomato paste, stir well to coat the onions, and saute an additional minute to release its flavor. Add 2 cups vegetable stock, acorn squash, butternut, turnips, carrot, celery, cumin, paprika, salt, and pepper, and stir well to combine. Cover, reduce the heat to low, and simmer for 20 minutes. Add the cabbage, zucchini, and chickpeas, stir well, cover, and simmer an additional 15 minutes or until the vegetables are tender. Add 3 T. chopped parsley, taste, and adjust seasonings as needed. Meanwhile, in a large saucepan, place the remaining 3 cups vegetable stock, and bring to a boil. Add the couscous and salt, cover, remove from the heat, and set aside for 5 minutes. Fluff the couscous with a fork and stir in the remaining chopped parsley and chopped dill, and fluff lightly to incorporate. Serve individual servings in bowls and top with a sprinkle of additional ground cumin, if desired.
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