Couscous (Moroccan Couscous with Vegetables)

Instructions

1. Heat 1 tbsp olive oil in a large heavy pot over medium heat. Add the onion and cook for 5 minutes, stirring often, until softened but not browned.
2. Add the garlic, tomatoes, 1 1/2 tsp salt, turmeric, ginger, black pepper, and saffron if using. Cook for 4 to 5 minutes, stirring, until the tomatoes break down and smell rich and savory.
3. Pour in the water and add the chickpeas, carrots, and turnips. Bring everything to a boil, then lower the heat, cover loosely, and simmer for 20 minutes.
4. Add the squash and cabbage. Simmer for 15 minutes, spooning some broth over the vegetables as needed.
5. Add the zucchini and simmer for 10 to 15 minutes more, until all the vegetables are tender but still holding their shape. Taste the broth and add the remaining 1/2 tsp salt if needed.
6. Put the couscous in a wide heatproof bowl. Add the remaining 1 tbsp olive oil and rub it through the grains with your fingertips so they loosen rather than clump.
7. Ladle 450 ml of hot broth over the couscous. Cover the bowl tightly and let it stand for 10 minutes.
8. Add the butter, parsley, and cilantro to the couscous. Fluff well with a fork until light and separate.
9. Spoon the couscous onto a large platter or into shallow bowls. Arrange the vegetables on top and around it, then ladle over a little more broth. Serve hot with lemon wedges and harissa if you like.