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1
Keep the vegetables chunky and about the same size so they'll be done at the same time.
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2
In a dry, small Dutch oven over medium heat, toast the saffron for 1 minute or until fragrant.
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3
Stir in the turmeric, cinnamon stick, chile and stock. Bring to a boil over high heat. Reduce the heat, cover and simmer for 10 minutes.
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4
Add the onion, carrots, parsnips, and squash. Continue simmering, covered (10 minutes). Add the zucchini and tomatoes, cover and simmer until all the vegetables are just tender, about another 5 minutes (you may need to raise the heat to return the broth to a simmer).
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5
When the vegetables are tender, stir in the chickpeas, 1/2 tsp salt, the turkey, raisins and cilantro. Remove the pot from the heat and let sit covered until the couscous has been made. Adjust the seasonings if needed.
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6
In a medium saucepan over high heat, bring 1 -3/4 cups water to a boil, along with 1 tsp salt and 1 tbsp butter.
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7
Stir in the couscous, cover tightly, remove from the heat and let sit for 5 minutes.
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8
Cut the remaining 1 tbsp butter into small pieces and scatter them over the couscous. Cover and let sit for 3 minutes. Fluff with a fork.
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9
To serve, mound a large spoonful of the couscous into a shallow soup bowl and ladle the turkey, vegetables and broth over it. Serve with the harissa or sambal oelek on the side.
