1. In a Dutch oven, remove fat from the merguez sausages. Once browned, set aside. In the same pot, sear and cook the seasoned lamb saddle.
2. Peel and cut all the vegetables. In the meat juice, sauté the vegetables, starting with the peppers, then the carrots, turnips, blanched cabbage, zucchini, and chickpeas.
3. Add the tomato sauce and season with salt, pepper, cumin, coriander, couscous spices, cayenne pepper, and cover with water. Reduce heat and simmer for about 1 hour and 30 minutes uncovered.
4. To prepare the couscous, mix it with salt and oil to coat the grains with fat to prevent sticking. Pour boiling water to cover the couscous and let it swell. Once the couscous has swollen, fluff it with a fork.
Finally, when serving, present the meat in a separate dish to prevent it from soaking in water.