Seven-Vegetable Couscous

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1 stick (4 ounces) unsalted butter

4 medium tomatoes, coarsely chopped

2 pounds well-trimmed, boneless lamb shoulder, cut into 1-inch cubes

1 large onion, finely chopped

1 teaspoon ground cumin

Kosher salt and freshly ground pepper

1 tablespoon harissa (see Note), plus more for serving

10 3/4 cups water

3 cups couscous

2 tablespoons vegetable oil

3 large carrots, peeled and quartered lengthwise, quarters halved crosswise

2 medium white turnips, peeled and cut into 1/2-inch wedges

1/2 head of Savoy cabbage, cut into 6 wedges

One 1/2-pound eggplant—peeled, halved crosswise and cut into 1-inch-thick sticks

1/2 medium butternut squash, peeled and cut into 1-inch-wide sticks

3 medium zucchini, quartered lengthwise

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