The vegetable stock: Cut the carrots, the turnips, the leek and the onion in large pieces, separate the cauliflower into florets. Fry them in a little bit of olive oil during a few minutes without browning them. Cover the vegetables with salted boiling water and let them boil on a low fire during 1 hour. The couscous: Fry the couscous gently in a bit of olive oil until it is transparent. Add twice its volume of salted boiling water, mix well and allow to swell during 5 minutes. Finish : chickpea sauce: Make a puree of 3/4 of the chickpeas. Mix in the miso, a bit of olive oil and the cumin seeds. Add the sauce thus obtained, the diced tomato and the rest of the chickpeas to your vegetable stock. Reheat for a few minutes. Pour the vegetable stock in a soup ruteen and put the couscous on a separate dish. Serve with a bottle of Shoyu for seasoning and put a hot sauce on the table for those who like spicy food. You can also serve this couscous with seitan or tempeh in grilled slices or in small cubes added to the vegetable stock.