In a large heavy cast iron roaster, sear the meat pieces in hot oil in batches, transfer to a plate. Then add the diced onions to the saucepan and stir-fry. When they are translucent, add the chopped garlic cloves and the chili pepper, continue stirring. Add the meat, season with salt, stir in the ground spices except the saffron, and simmer briefly. Add the tomatoes and stir in, then pour in the water and season with salt. Cover and simmer gently for 30 minutes, then add the carrots and peppers and cook for another 15 minutes. Add saffron, zucchini cubes and broccoli florets, as well as savoy cabbage leaves cut into pieces and freed from thick ribs. Season with salt and cayenne pepper and simmer on low heat for another 15 minutes.
In the meantime, prepare the couscous: Bring the water to a boil in a large wide saucepan, add the salt and oil, remove from the heat and stir in the couscous. Cover and leave to swell for 5 minutes. Add the butter and return the saucepan to the heat briefly, loosening the couscous with a fork.
To serve, pile couscous on plate, add meat with vegetables on top and pour sauce over.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!