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Put the couscous in a wide oven dish so that the grains are not squashed
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on top of each other. Gradually add the warm salted water, stirring all
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the time so that it is absorbed evenly. Keep fluffing up the grain with a
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fork and breaking up any lumps (as the grains stick together). After about
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10-15 minutes, when the grain is plump and tender, mix in the vegetable
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oil and rub the grain between your hands above the bowl, to air it and
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break up any lumps.
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Put the meats in a large pan with the onions and the drained chickpeas.
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If you are using canned ones, leave them out now and put them in towards
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the end of the cooking. Cover with about 3 quarts water, add the oil,
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pepper and saffron, and simmer, covered, for 1 hour. Add salt, the
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tomatoes, carrots and turnips, and cook for 1/2 hour more, or until the
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meats are very tender.
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Add the remaining ingredients except the harissa and more water--you need
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to have plenty of broth--and cook a further 1/2 hour.
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Make a hot, peppery sauce to accompany. Take 3 ladles of broth from the
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stew and stir in the harissa or 2 tablespoons paprika and 1 teaspoon
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ground chili pepper, or more to taste--enough to make it very strong and
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fiery.
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Put the couscous, uncovered, in a preheated 400 degree F. oven and heat
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through for 15-20 minutes, until very hot.
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To serve, pile the couscous onto a large round dish. Add butter or more
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oil and work it into the grain as it melts. Shape it into a mound with a
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pit or crater at the top. Arrange the meat at the top and the vegetables
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down the sides, and pour a little broth all over.
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Serve the broth in a separate bowl. Pass the broth and the hot, peppery
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sauce round for people to help themselves.
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A French way of serving is to present the couscous separately, and the
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meat and vegetables with the broth in a large bowl.
