Heat the olive oil in a large saucepan over high heat. Season the meat with salt and pepper then cook until brown.
Add the onions and tomatoes to the saucepan. Cook for 10 minutes then add 3 litres of cold water and bring to the boil. Simmer on low heat for 1 hour.
After 1 hour add the turnips, celery, swede, salt, pepper, paprika, cumin and coriander. Simmer for 50 minutes then add the pumpkin and carrots; cook on low heat for 20 minutes.
Take half a cup of stock from the saucepan and pour into a bowl, soak the sultanas to plump them up. Add the zucchini and chickpeas to the saucepan and simmer for 20 more minutes. If the stock does not cover the vegetables then add some boiling water.
Once it is cooked turn the heat off and leave as is in the saucepan. Take a ladle of stock from the saucepan and pour into a small bowl then add one tablespoon of harissa and mix. Serve this spicy sauce and sultanas separately.
Prepare couscous according to the packet's instructions. Transfer the meat and vegetables onto a large plate and serve the couscous separately.