Couscous with Spiced Vegetables

Couscous is traditionally cooked in the top half of a double saucepan called a couscousière. The idea is that as the stew cooks in the base, the colander-like top section steams the couscous. Presumably this neat system has its origins with nomadic people who may not have carried a fitted kitchen around. In any case, a reasonable substitute may be cobbled together by wedging a sieve on top of your saucepan and stretching kitchen foil across to serve as a lid. My kitchen has room for two pot