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1
Warm the butter in a wide, heavy pot or casserole, add the onion, and cook over medium heat for 1 or 2 minutes.
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2
Add the saffron, ground spices, and cinnamon stick.
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3
Lightly salt and cook for another 3 minutes or until the onions have begun to soften, stirring occasionally.
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4
The onions should be exceedingly aromatic and golden.
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5
Add the turnips, carrots, parsnips, squash, chick-peas, raisins, jalapeno, cilantro, and parsley.
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6
Give the mixture another stir to combine; then add the broth (or water if beans were canned).
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7
Bring to a boil, lower the heat, and simmer, covered, for 25 minutes or until the vegetables are nearly tender.
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8
Add the peas and cook until everything is done, another 5 minutes or so.
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9
Taste for salt.
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10
(You can cook the vegetables ahead of time, up to the point of adding the peas, and then finish them just before serving.)
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11
Make the cilantro salsa and the red sauce below and cook the couscous.
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12
Combine all the ingredients in a small saucepan.
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13
Break up the paste with a spoon or whisk, boil vigorously for a minute, and remove from the heat.
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14
Bring the water to a boil, add the salt, and stir in the couscous.
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15
Remove from the heat, cover, and set aside until all the liquid is absorbed, about 10 minutes.
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16
Lightly fluff the grains with a fork and pile them into a mound in the middle of a shallow, round platter.
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17
Serve the vegetables over the top and serve the sauces on the side.
