- 2 large pinches of saffron threads
- ½ teaspoon turmeric
- 1¼ teaspoon cayenne pepper
- 1 3-inch piece of cinnamon stick
- ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon freshly ground black pepper
- Salt
- 2 to 4 tablespoons unsalted or clarified butter
- 1 large yellow onion, cut into ½-inch wedges and then halved
- 2 (½ pound) small turnips, peeled and cut into ½-inch wedges
- 6 medium-sized or 12 small (½ pound) carrots, cut into 3-inch pieces
- 3 medium-sized parsnips, peeled and cut into 2-inch lengths
- ½ pound winter squash such as banana or butternut, cut into chunks or cubes about 1½ inches long
- 1 to 1½ cups cooked chick-peas
- 1/3 cup black raisins
- 1 jalapeno pepper, seeded, and finely diced
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped parsley
- 2 cups water or broth from the chick-peas (unless canned)
- 1 cup fresh peas, shelled, or frozen
- 1 teaspoon harissa, or more to taste, or red chili paste
- 1 cup broth from the vegetables
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon chopped cilantro
- 2½ cups water
- ½ teaspoon salt
- 1½ cups instant couscous
- Warm the butter in a wide, heavy pot or casserole, add the onion, and cook over medium heat for 1 or 2 minutes. Add the saffron, ground spices, and cinnamon stick. Lightly salt and cook for another 3 minutes or until the onions have begun to soften, stirring occasionally. The onions should be exceedingly aromatic and golden.
- Add the turnips, carrots, parsnips, squash, chick-peas, raisins, jalapeño, cilantro, and parsley. Give the mixture another stir to combine; then add the broth (or water if beans were canned). Bring to a boil, lower the heat, and simmer, covered, for 25 minutes or until the vegetables are nearly tender. Add the peas and cook until everything is done, another 5 minutes or so. Taste for salt. (You can cook the vegetables ahead of time, up to the point of adding the peas, and then finish them just before serving.)
- Make the cilantro salsa and the red sauce below and cook the couscous.
- Combine all the ingredients in a small saucepan. Break up the paste with a spoon or whisk, boil vigorously for a minute, and remove from the heat.
- Bring the water to a boil, add the salt, and stir in the couscous. Remove from the heat, cover, and set aside until all the liquid is absorbed, about 10 minutes. Lightly fluff the grains with a fork and pile them into a mound in the middle of a shallow, round platter. Serve the vegetables over the top and serve the sauces on the side.