To a bowl add carrot potato, sweet potato, pumpkin (all chopped) and turnip batons and soak them in water as required. Marinate the boneless chicken legs with turmeric, coriander powder, paprika powder, cumin powder and salt. To a pan, add butter, olive oil, star anise, cinnamon stick. Add the marinated chicken sear it from both sides in the spices and set aside in a bowl. Retain the spices. In the same pan, add onion, garlic, ginger, vegetables (all chopped), turmeric powder, coriander powder, cumin powder, paprika powder, cinnamon powder, saffron, salt, tomato puree, apricots, seared chicken, vegetable stock, olives, mint leaves, parsley and cook on a low flame for 10 15 minutes. Add lemon wedges, chopped parsley and cover the pan with a lid. In a pan add vegetable stock, butter and heat it. In a bowl, pour couscous, the prepared stock and let it rest after covering it with a lid. When the couscous swells, add chopped parsley, olive oil, and mint leaves and mix them. In a serving plate place the couscous, chicken and vegetable stew and garnish with mint leaves to serve.