Couscous with Seven Vegetables (Fes style)

from The Food of Morocco by Paula Wolfert ,  p. 209

Ingredients:

• 1 c. dried chickpeas, soaked the night before
• (3 cracked lamb shanks, trimmed of excess fat)
• (2 ses chicken wings and backs)
• 12 Tbsp (1 1/2 sticks) unsalted butter
• 1 1/2 Tbsp coarse salt
• 1 Tbsp freshly ground black pepper
• 2 Tbsp saffron water
• 1/2 tsp ground tumeric
• 4 medium yellow onions, quartered
• 2 cassia cinnamon sticks
• small bundle of cilantro and parsely sprigs, tied together
• 4 or 5 red-ripe tomatoes, peeled, halved, seeded, and quartered
• 8 oz. carrots, scraped and cut into 1 1/2 inch lengths
• 8 oz. white turnips, peeled and cut into 1 1/2 inch lengths
• 1 lb. sweet potatoes, peeled and cut into chunks
• 4 c. hand-rolled couscous or 1 1/2 lbs instant couscous
• 8 oz pumpkin, peeled, seeded if necessary, and cut into chunks
• 1 handful of dark raisins, soaked in water for 15 minutes and drained
• 8 oz zucchini, trimmed adn quartered
• 1 small cabbage, cut in half
• 2 Tbsp Smen or Oudi (optional)
• Red Pepper Sauce

Directions:

NEED TO FIND A VEGETARIAN RECIPE.  MEET IS TOO CENTRAL TO THIS ONE.  BUT NOTE THE OTHER INGREDIENTS.