Preparation

• Wash and strain the meat carefully, and cut it in ten equal portions). With a sharp knife, incise deeply the cabbage and remove its core and heart. 
• Blanch it in boiling water with the lemon juice and the dry bread for 5 minutes.
• In the bottom part of the couscous pot, put, the blanched cabbage, 2 onions with 2 cloves stuck into each, chickpeas, saffron, pepper, salt, water; and cook on medium to high burner.
• Put the couscous on the top part of the couscous pot and put onto the boiling bottom part.
• The steam should come out of the top part only; otherwise, seal the two parts of the pot at their intersection with a strip of fabric coated with light paste (flour and water). 
• Keep cooking for 30 minutes, from the moment the steam starts to escape from the top part.
• Remove the couscous and put it into a big deep dish. 
• To separate the grains, rub the couscous between the palms of your hands or flatten with a ladle. 
• Water with 2 to 3 ladles of slightly salted cold water. Allow the separate grains to cool for 15min. 
• To the bottom part of the couscous pot, add the rest of the ingredients: onions thinly sliced, tomatoes, turnips, carrots, tied coriander and pepper.
• Remove some juice from the bottom part and use it to cook the pumpkin and the sweet potatoes. 
• As soon as the juice starts boiling again, repeat the initial operation with the couscous, but this time substituting water by olive oil.
• Put the couscous, for the third time in the top part of the couscous pot, after 5min of evaporation, separate the couscous grains again. 
• Check if the meat and vegetables are cooked and adjust spicing.
• Serve the couscous in a cone-shaped form in a big dish, dig a crater in the center of the cone and put into it meat and vegetables, water with the sauce et let it absorb. 
• Put the rest of the sauce in bowls so that everyone serve themselves.