Seven-Vegetable Couscous

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3 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

1 large onion, thinly sliced

2 pounds skinless chicken thighs

2 pounds veal shanks, cut 1 1/2 inches thick


2 large tomatoes—peeled, seeded and quartered

1 1/2 teaspoons ground ginger

2 small cinnamon sticks

1 teaspoon sweet paprika

Large pinch of cayenne pepper

Large pinch of saffron threads, crumbled

10 cilantro sprigs and 10 flat-leaf parsley sprigs, tied in cheesecloth

Salt and freshly ground black pepper

3 medium carrots, cut into 2-inch pieces

3 medium turnips, peeled and quartered

1 fennel bulb, cored and cut lengthwise into thick wedges

1 pound peeled butternut squash, cut into 3-inch chunks

2 large zucchini, halved lengthwise and cut into 2-inch pieces

Two 15-ounce cans chickpeas, drained and rinsed

2 cups instant couscous (14 ounces)

Harissa or other hot sauce, for serving

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