Couscous is a Maghrebi dish of small steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top.
Step 1 : In a large soup pot over medium temperature heat oil. Add onions. Saute’ until tender. Add meat and brown. Add tomatoes, parsley, cilantro, and water. Bring to a boil. Cover for 8 minutes. Reduce heat. Add 6 saffron threads, turmeric, ginger, carrots, turnips, chickpeas and celery. Cook 20 minutes. Add pumpkin and zucchini. Cover for 25 minutes, or until chicken is tender.
Step 2 : Discard parsley and cilantro.
Step 3 : Bring chicken broth, butter and 4 saffron threads to a boil. Gradually stir in couscous. Cover and remove from heat. Let stand for 5 minutes..
Step 4 : Transfer couscous to a large serving platter. Add 1/2 cup broth from the saute’. Top with meat, and surround with vegetables. Garnish with raisins.
Step 5 : Serve broth on side. Optional, add harissa to broth.
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