Vegetable Couscous with Chickpeas

Steps

1. Prep the vegetables: peel the carrots and turnips, halve the carrots lengthwise and cut them into 2 1/2 inch (6 cm) lengths, and cut the turnips into quarters. Cut the cabbage into 3 wedges, leaving a bit of core so they hold together. Peel the pumpkin and cut it into large 2 inch (5 cm) chunks, and cut the zucchini into 2 1/2 inch (6 cm) lengths split in half. Slice the onions. Halve the ripe tomatoes and grate them on the large holes of a box grater, discarding the skins. Tie the cilantro and parsley together into one bundle.
2. In the bottom of a couscoussier, or an 8-quart (8 l) pot, heat 4 tablespoons of olive oil over medium heat. Add the onions with a pinch of salt and cook for 8 minutes, stirring, until soft and golden at the edges.
3. Add the ras el hanout, turmeric, ground ginger and black pepper, and stir for 1 minute in the oil: the spices should smell toasty without burning. Add the grated tomatoes and the tomato paste and cook for 5 minutes, until the sauce thickens and red-orange oil rises at the edges.
4. Pour in 2.5 l (about 2 1/2 quarts) of water and add the cinnamon stick, saffron, herb bundle and 2 teaspoons of salt. Bring to a boil, add the carrots, turnips and cabbage, then cover and simmer for 20 minutes.
5. Meanwhile, pour the couscous into a large wide dish. Dissolve 1 teaspoon of salt in 250 ml (1 cup) of warm water, sprinkle it over the couscous and mix with your fingertips. Let it absorb for 10 minutes, then add 3 tablespoons of olive oil and rub the couscous between your palms to separate every grain and break up any lumps.
6. Pile the couscous loosely into the couscoussier basket and set it over the simmering broth, uncovered. Count 15 minutes from the moment steam rises through the top of the couscous. If steam leaks at the join, wrap it with a damp kitchen towel.
7. Tip the couscous back into the dish, sprinkle it with 250 ml (1 cup) of water and fluff it with a fork, then with your fingertips once it has cooled a bit, to break up every clump. Let it rest for 5 minutes.
8. Add the pumpkin, zucchini, drained chickpeas and raisins to the broth. Set the couscous basket back on top and again count 15 minutes from the moment steam rises through the couscous. The vegetables are done when a knife tip slides in easily and the pumpkin still holds its shape.
9. Taste the broth and adjust the salt, then remove the herb bundle and cinnamon stick. In a small bowl, thin the harissa with a ladle of piping hot broth.
10. Mound the couscous on a large deep platter, make a well in the center and arrange the vegetables around it with the chickpeas and raisins. Spoon a few ladles of broth over the top, serve the rest of the broth in a tureen and the thinned harissa on the side, so everyone can add heat to taste.