Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  pounds        meat from veal knuckle or -- cut in 2" pieces
   2 1/4  pounds        onions
   1      medium        savoy cabbage; cut in pieces
   1      cup           + 2 Tablespoon butter
     1/2  teaspoon      saffron threads
                        salt to taste
   1      tablespoon    black pepper
   2 1/4  pounds        couscous
   4      large         tomatoes peeled seeded and quartered -- up to 5
   1 3/4  pounds        eggplant; quartered
   1 1/4  pounds        carrots; peeled cut in 2" pieces
     3/4  pound         turnips peeled and quartered
   2                    dried chiles
   1      cup           chopped fresh cilantro
     3/4  pound         medium potatoes -- peeled and quartered
   1 1/4  pounds        pumpkin; peeled and cubed
                        harissa

Preparation:

Note: Couscous is made most easily in a couscousiere, a special two-part pot with a steamer on top. You can improvise your own couscousiere using a large pot with a steamer that fits snugly into the top: the couscous in the steamer must not touch the broth and vegetables cooking below. Harissa, an exceedingly hot pepper sauce sometimes served with couscous, can be found in ethnic markets or gourmet food shops. In the bottom of the couscousiere or in a large pot, place the meat, 2 lbs. of the onions (sliced), the cabbage, 1 stick plus 1 tb. of the butter, saffron, salt and pepper. Cover with 5 1/2 quarts of water and bring to a boil over high heat. Place the couscous in the steamer and set it over the steaming broth. Seal the seam between the steamer and the pot with a thick paste of flour and water so no steam can escape except through the couscous. Reduce heat to medium; continue to steam for 30 minutes. Remove from the heat. Pour the couscous into a large shallow dish, pressing gently with a wooden spoon to break up any lumps. Allow couscous to cool, then sprinkle it with about 1 cup of cold water, allowing the grains to absorb as much as they will. Let the grains rest for 10 minutes, then sprinkle with up to another cup of cold water. At this point, the couscous can be set aside, covered, until you are ready for the final steaming. One hour before serving, return the meat and broth to a boil, lower heat to medium, and add the tomatoes, eggplant, the remaining onions (peeled and quartered), carrots, turnips, chiles and cilantro. Simmer for 30 minutes. Meanwhile, in a separate pot, cook the potatoes and pumpkin over medium heat in a little of the broth from the pot until tender, about 20 to 30 minutes. Keep warm. After thirty minutes, taste the broth for seasoning. Return couscous to the steamer and seal as before. Steam the couscous for 20 minutes, then remove from the heat and spread out in the large shallow dish. Stir in the remaining butter and as much broth as the couscous will absorb. To serve, heap couscous in the center of a large round dish, make a well in the center, and fill it with the meat and vegetables. Serve remaining broth separately. Offer harissa on the side to mix into the broth.