I make this first because it can take nearly an hour and would be difficult to do simultaneously while preparing the vegetables. Place the oil in a large nonstick skillet over medium heat. Add the sliced onions and stir to coat.

Meanwhile, put the raisins in a bowl and add warm water to cover.

After 5-8 minutes, when the onions have started to soften, reduce the heat and stir in the ginger, cinnamon, turmeric, and salt. Cook on medium-low heat, stirring occasionally, until onions get very soft and begin to caramelize — about 15 minutes. Add the honey and stir to distribute. Drain raisins and squeeze out excess water, then add to the onions, and stir.

Raise the heat to medium and continue to cook for 15-20 minutes, stirring occasionally, until the Tfaya is a golden brown. Set aside, to reheat at serving time.

Place the vegetables in a large bowl of cool water as you finish preparing each, in this order: Keeping the stem end intact, cut the cabbage into four wedges. Trim the zucchini ends, and cut in half lengthwise. Cut the half pumpkin into four wedges. Trim tops and bottoms of carrot and parsnip, then cut in half crosswise, then in half lengthwise. Cut the turnip into 4 wedges. Set aside the vegetables in their bowl of cool water.

Heat the olive oil in a large pot over medium heat. Add the chopped onions and cook until soft — 5 minutes. Add the chopped tomatoes and continue cooking for 5 minutes until they have broken down. Add the spices (turmeric, ginger, paprika, pepper) and salt; cook 1 minute. Add the tightly tied bouquet of parsley and 1/4 cup of the vegetable broth; cook for 10-15 minutes over medium-low heat, stirring frequently to keep it from sticking. You want to have the flavors blend well.

Add the tomato paste to the onion/tomato mixture and stir well. Add the remaining broth and bring to a gentle boil.

Add the hardest vegetables first: carrots and turnips. Stir to cover the vegetables, bring to a brisk simmer, and cover the pot. After 5 minutes, add the parsnips, and cover.

After 5 minutes more, add the pumpkin; stir gently, cover.

After 10 minutes, add the zucchini and cabbage, and cover.

After another 10 minutes, add the chickpeas, cover and cook until heated through — about 1 minute

Check that all vegetables are tender and broth has thickened a bit. Remove and discard the parsley. Keep the vegetables warm while you make the couscous.

Bring two cups water to a boil. Add couscous, salt, and olive oil; stir to combine.

Cover tightly, remove from heat and let sit 5 minutes. (While the couscous is steaming, reheat the Tfaya.) Remove cover and fluff couscous.

Mound the couscous on a large serving platter. Moisten the couscous with a ladleful or two of the broth, then start arranging the vegetables.

Begin by putting the cabbage on the top in the center to create a full cone shape, then make alternating radial “stripes” of the other vegetables around the mound of couscous, as seen in the photos. Strain out the chickpeas and scatter over the other vegetables. Top with Tfaya. If not serving it with Tfaya, garnish with chopped cilantro. Serve a bowl of broth on the side.