Moroccan Lamb Stew with Couscous

Here’s my recipe, adapted from the following two recipes I found online:
http://www.marthastewart.com/recipe/moroccan-lamb?autonomy_kw=lamb&rsc=header_28
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=554670

Ingredients:
1 teaspoon cumin
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
5 teaspoons olive oil
1 1/4 pounds boneless leg of lamb, cut into 1-inch cubes
Coarse salt and ground pepper
3 cups chopped onion
4 cloves garlic, thinly sliced
2 3/4 cups chopped peppers
2 cups cubed butternut squash
1/2 cup dried apricots, halved
1/2 cup pitted prunes
1 can (14 1/2 ounces) tomato puree
1 (3-inch) cinnamon stick
2 boxes couscous, for serving (we used one box garlic couscous, one box pine nut)

Directions:
In a 5-quart saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, 3 to 5 minutes. Transfer to a plate.
Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2 to 4 minutes. Add peppers, squash, apricots, prunes, tomato puree, and 3 cups water. Stir in lamb. Bring to a boil; reduce heat. Simmer, partially covered, until sauce is thickened, 25 to 30 minutes. Serve lamb with couscous.