Seven-Vegetable Couscous

Method

1. 1

   Soften the onion in half the oil in a large pot, then stir in the grated tomato, turmeric, ginger, cinnamon, salt and pepper for 3 minutes.

2. 2

   Add 1.5 litres of water and bring to a boil, then drop in the carrots and turnips and simmer 15 minutes.

3. 3

   Add the cabbage, pumpkin, zucchini, chickpeas and raisins and simmer 20 minutes more, until everything is tender but still holding its shape.

   💡 Stagger the vegetables by cooking time — the broth should never turn them to mush.

4. 4

   Meanwhile moisten the couscous with the remaining oil, a pinch of salt and 400 ml of hot broth or water; cover and let it swell 10 minutes.

5. 5

   Rake the grains apart with a fork or oiled fingertips until light and separate.

   💡 Take a full minute here — clumped couscous is the one unforgivable sin of the dish.

6. 6

   Mound the couscous on a platter, make a well, arrange the vegetables on top and ladle over broth. Serve extra broth on the side.