Source: Jewish Holiday Kitchen - Joan Nathan

INGREDIENTS:

1/3 cup dried chick peas
1 pound carrots, peeled and halved.
1 small cabbage, cored and quartered
1 pound leeks, cleaned and sliced lengthwise in medium pieces
3 large onions, quartered
2 white round turnips. quartered
1 large green pepper, sliced lengthwise with seeds removed (optional)
3 pounds top rib, flanken, breast deckel, or chuck 
Meat bones
Salt and pepper to taste
½ tsp turmeric (optional)
¼ tsp ginger (optional)
½ tsp saffron (if using thread type, soak in ½ cup boiling water for 5 minutes and pour in)
4 quarts water, or to cover
4 tomatoes, quartered and peeled (optional)
3 medium zucchini, sliced in thick pieces
1-1½ pounds acorn squash or pumpkin, peeled and sliced in 2-inch pieces
1 pound couscous (never steam more than this at once)
2 cups water with 2 tsp salt
¼ cup parve margarine, melted

DIRECTIONS:

1. Soak the chick peas overnight in enough water to cover
2. Using the bottom part of a large couscoussier (a deep soup kettle) or your own improvisation, put in the soaked chick peas, carrots, cabbage, leeks, onions, turnips, green pepper, if using, meat, meat bones, salt and pepper to taste, turmeric and ginger, if using, and saffron. Cover with water. Bring to a boil and simmer, covered, for about 2 hours, or until meat is tender.
3. Remove the vegetables and meat to a warm plate.
4. Keep the stock in the bottom part of the couscoussier and add the tomatoes, if using, zucchini, and squash or pumpkin. Let boil and cover with the sieve part of the couscoussier or a sieve. (To retain the steam, tie a cloth or towel between the 2 parts.) Add the couscous. When the steam comes through the couscous, lower the heat, always keeping the stock boiling. Using your hands, continue to stir the couscous for 15-20 minutes, separating the lumps or grains with your hands. 
5. Turn of heat and remove the couscous to a deep dish. Sprinkle with some of the salt water and let set until absorbed. Repeat the sprinkling process once or twice. Cover.
6. One half hour before serving, return all vegetables and meat to the stock and let boil again. Return the couscous to the top half of the steamer and let steam for 10-15 minutes.
7. To serve, use a large dish. In the center, place the sliced meat and the vegetables. Surround with the couscous, which has been moistened with ¼ cup melted margarine. Sprinkle lightly with some stock, and serve the rest of the stock in a gravy bowl.

Serving Suggestions: 
Can be served as is or with sweet potato-vegetable dish. All beef, all lamb, all chicken, or a combination thereof can be used in this recipe. The same goes with the vegetables listed. Cumin is a common Moroccan spice. A dish of harissa, or hot sauce, can also be included, as well as blanched and sautéed almonds. The couscous can be served in the meat dish or separately, piled like a pyramid and garnished with toasted almonds and raisins.