• 6 Tablespoons butter
• 1 onion peeled and minced
• pinch of saffron threads
• 1 small green cabbage
• 2 medium tomatoes
• 2 small chilies seeded
• Salt and freshly ground pepper to taste
• 2 cups couscous
• 1 red potato, peeled and quartered
• 1 small eggplant
• 3 carrots, peeled and quartered
• 1 red bell pepper, seeded and quartered
• 1 white turnip, peeled and quartered
• 1 small butternut squash, peeled seeded and cut into 4 large chunks
• 2 small zucchini, quartered
• 1 cup canned chickpeas
• 1 cup fresh cilantro
• Optional, if serving as main course: add 1 lb boneless veal or lamb shank, cut into chunks.

Melt butter in a large pot over medium high heat. Add onions, saffron, cabbage, tomatoes, chilies, 2 teaspoons of salt, and 1 teaspoon pepper (add meat if using) and cook, stirring for about 5 minutes. Add enough water ( about 4 cups) to cover.

Bring to a boil, then lower heat to low, cover and simmer for 1 hour.

Meanwhile, put couscous in a bowl, add 6 cups cold water and soak for 10 minutes. Drain and transfer to a large platter. Let rest 10 minutes then separate grains by hand, breaking any lumps. Place in a colander (sized to suspend into the pot) and set aside.

Add potatoes, eggplant carrots, red pepper, turnips and butternut squash to pot. Suspend colander over mixture in pot. Tightly seal space between colander and pot with aluminum foil to force steam out through couscous. Steam uncovered for 20 minutes. Remove and break up any lumps. Return to colander and pot, seal and steam another 20 minutes. Remove couscous and place on large platter. Mix in 1/2 cup cooking liquid and 2 tablespoons butter. Add zucchini, chickpeas and cilantro to pot. Place couscous back in colander and reseal with foil, and steam final 20 minutes.

Remove from heat. Transfer couscous to platter and fluff with a fork. Mound into as cone shape. Place meat on top and vegetables around the sides and on top. Serve hot with cooking sauce on the side.