1.   In a five-quart Dutch oven over medium heat, saute the onion and garlic in the butter until browned.

2.   In a large skillet, saute the onion, green pepper, garlic and ham until onions begin to turn transparent.

3.   In a saucepan, saute the onion, garlic, carrots and squash in the oil until the vegetables are just tender.

4.   Melt butter in a skillet and saute the onion and garlic for a couple of minutes.

5.   While the onion sautes, begin cooking the couscous in the boiling water according to package directions, just until al dente.

6.   While that is sitting, heat the oil in a small skillet and saute the onion until soft.