In a large saucepan, brown the meat on all sides in the oil and butter. Season with salt and pepper. Remove from the pan. Set aside.
In the same pan, sauté the onion, garlic and saffron. Deglaze with the wine. Return the meat to the pan. Add the cabbage, turnips, carrots, tomatoes, spices and water. Season with salt and pepper. Bring to a boil. Cover and simmer over low heat for 35 minutes.
Place the sausages in the pan and cook for 10 minutes. Add the remaining ingredients. Bring to a boil, cover and cook for about 10 minutes or until the zucchini is tender but still has texture. Adjust the seasoning. Skim the broth, if necessary.
In a saucepan, bring the water and butter to a boil. Remove from the heat and add the couscous and raisins. Cover and let stand for 5 minutes. Fluff the couscous with a fork.
Spoon the couscous in a large serving platter and cover with the vegetable, meat and broth mixture, Let the guests help themselves.
If you can’t find already prepared couscous spices, make your own blend with equal amounts of coriander seeds, fresh grated ginger, cumin, nutmeg and ground cardamom.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.