Couscous with Seven Vegetables

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef strips and brown on all sides for about 5-7 minutes. Remove beef and set aside.

Add chopped onion to the pot and sauté until softened, about 5 minutes. Add grated tomato, saffron, turmeric, ground ginger, black pepper, and salt. Stir well.

Return the beef to the pot. Add water and fresh cilantro and parsley. Bring to a boil, then reduce heat, cover, and simmer for 1 hour, or until beef is tender.

Peel and chop carrots, sweet potatoes, and turnips into bite-sized pieces. Remove the core from the cabbage and cut into wedges. Cut zucchini into chunks. Cut pumpkin into wedges.

Trim the ends of the chili pepper.

Add the carrots, sweet potatoes, and turnips to the simmering broth with the meat. Ensure they are submerged. Cover and cook for 20 minutes.

Add zucchini, pumpkin, cabbage, and chili pepper to the pot. Add more boiling water if needed to cover the vegetables. Cook for another 20 minutes, or until all vegetables are tender but not mushy.

Carefully remove the cooked root vegetables (carrots, sweet potatoes, turnips) and set them aside on a plate. Remove the chili pepper and set aside.

Place couscous in a large bowl. Add cold water and work it through the grains with your hands until coated. Lift and rub the grains to separate them. Add vegetable oil and continue fluffing until each grain is plump and happy.

Place the fluffed couscous in the top part of a steamer. Place this over the pot with the simmering meat and broth. Seal the edges with cheesecloth or foil to prevent steam loss. Steam for 15 minutes.

Empty the couscous back into the large bowl. Break up any clumps with a fork or your hands. Add a little water and fluff again. Return to the steamer and steam for another 15 minutes.

Empty the couscous back into the bowl. Fluff with a fork, add a little more water, and steam for a final 15 minutes. This ensures the couscous is light and fluffy.

Empty the couscous into the bowl. Fluff with a fork, add butter or smen, and mix until melted and incorporated. Fluff one last time.

Shape the couscous into a dome in the center of a large serving platter or tagine.

Arrange the cooked meat, chickpeas, and all the vegetables around and on top of the couscous. Place the chili pepper decoratively on top.

Ladle some of the flavorful broth over the couscous and vegetables. Serve the remaining broth in a separate bowl for guests to add as desired.