Keep the vegetables chunky and about the same size so they’ll be done at the same time.
In a dry, small Dutch oven over medium heat, toast the saffron for 1 minute or until fragrant.
Stir in the turmeric, cinnamon stick, chile and stock. Bring to a boil over high heat. Reduce the heat, cover and simmer for 10 minutes.
Add the onion, carrots, parsnips, and squash. Continue simmering, covered (10 minutes). Add the zucchini and tomatoes, cover and simmer until all the vegetables are just tender, about another 5 minutes (you may need to raise the heat to return the broth to a simmer).
When the vegetables are tender, stir in the chickpeas, 1/2 tsp salt, the turkey, raisins and cilantro. Remove the pot from the heat and let sit covered until the couscous has been made. Adjust the seasonings if needed.
In a medium saucepan over high heat, bring 1 3/4 cups water to a boil, along with 1 tsp salt and 1 tbsp butter.
Stir in the couscous, cover tightly, remove from the heat and let sit for 5 minutes.
Cut the remaining 1 tbsp butter into small pieces and scatter them over the couscous. Cover and let sit for 3 minutes. Fluff with a fork.
To serve, mound a large spoonful of the couscous into a shallow soup bowl and ladle the turkey, vegetables and broth over it. Serve with the harissa or sambal oelek on the side.