Lamb couscous

450 g (1 lb) uncooked couscous
450 g (1 lb) lamb or veal, cut into 2.5 cm (1 inch) cubes
1 small cabbage, chopped
450 g (1 lb) onions, sliced
225 g (8 oz) pumpkin, cut into 2.5 cm (1 inch) chunks
125 g (5 oz) butter
Salt and pepper
Water
3 large tomatoes, roughly chopped
125 g (5 oz) aubergine (eggplant)
225 g (8 oz) carrots, sliced
1 chili pepper, chopped
25 g (1 oz) freshly chopped coriander

1. Place the meat, half the onions, all the cabbage, pumpkin, half butter, salt and pepper in a large saucepan. Cover with water then bring to the boil over a medium high heat. Reduce the heat, then simmer for 30 minutes.
2. Add the tomatoes, the eggplant (chopped but not peeled), the remaining onions, carrots, chilies, and chopped coriander and mix well. Adjust the seasoning if necessary, bring to the boil the reduce the heat and simmer for a further 30 minutes, adding a little more water if necessary.
3. 15 minutes before serving, place the couscous in a large serving bowl and cover with of boiling water making sure there is 12 mm (1/2 inch) of water above the couscous. Cover and leave to stand for about 10 minutes.
4. To serve: fluff the couscous up with a fork, add the remaining butter and mix well. Pile the meat mixture over the top of the couscous and serve immediately.