Couscous with meat and vegetables is a solid, hearty dish that can be considered a full meal (there is both the first and the second in one). It will appeal to all lovers of a tight, thorough meal.
Soak dried chickpeas overnight in a large pot of water. Drain in a colander, transfer to a bowl. Pour 1 liter of water, bring to a boil. Cook covered for 1.5 hours, adding hot water as needed. Add a pinch of salt and continue to cook for another 30-45 minutes until the chickpeas are tender.
While the chickpeas are cooking, put the beef (mutton) bones, chopped onion rings, and saffron into a large saucepan. Add salt and pepper to taste. Close the lid and put on low heat for 5 minutes, stirring all the time. Add water and bring to a boil. Cover with a lid and cook on low heat for 30 minutes.
Add 3 cm cubed beef and cook for 1.5 hours. Add leek, cut into 5 cm pieces, pumpkin cubes, 2.5 cm pieces of carrots, celery and turnips, boiled chickpeas. Bring to a boil and cook for 20 minutes. Then add the zucchini in 2.5 cm pieces and cook for another 10 minutes until the meat and vegetables are tender.
Add cinnamon, season with salt and pepper if necessary. Put the raisins in a small saucepan, pour 1 cup of broth, cook until soft. Cover and keep warm.
Prepare couscous. Before serving, pile the couscous on a large platter. Top with raisins and a few chickpeas. Arrange some of the meat and vegetables on a platter around the pile of couscous. Serve the remaining broth with meat and vegetables in a tureen. Arrange the couscous in small bowls, put the meat, vegetables on it and pour the broth.