Autumn Vegetable Tagine with Bulgur Wheat

Name: Autumn Vegetable Tagine with Bulgur Wheat
Ingredients: 10 oz. peeled sugar pumpkin, cut into 1½-in. chunks; 10 oz. peeled winter squash (such as butternut or acorn), cut into 1½-in. chunks; 2 large red or white onions, thickly sliced (3 cups); 1 medium yellow bell pepper, stemmed, seeded and cut into ½-in. strips; 1 medium sweet potato, peeled and cut 1½-in. chunks; ¼ cup plus 3 Tbsp. olive oil, divided; 2 tsp. ground cumin, divided; 2 tsp. kosher salt, divided, plus more to taste; 4 garlic cloves, finely chopped; One 15-oz. can chopped tomatoes; 2 tsp. harissa; 1 tsp. ground coriander, plus more to taste; 1 vegetable stock bouillon cube dissolved in 2 Tbsp warm water; One 15-oz. can chickpeas, drained and rinsed; 10 dried apricots, coarsely chopped; Coarsely chopped fresh cilantro (optional); 1½ cup bulgur wheat; ½ tsp. kosher salt; ¼ cup dried cherries, finely chopped; ¼ cup raisins, finely chopped; 2 Tbsp. dried chives