Moroccan Seven-Vegetable Couscous

Method

1. 1
   • olive oil3 tbsp
   • onion1
   • garlic3
   • ras el hanout2 tsp
   • ground turmeric1 tsp
   • ground coriander1 tsp

   Cook onion and spices — Heat the olive oil in a large pot over medium heat and cook the onion for 5 minutes until softened. Stir in the garlic, ras el hanout, turmeric and ground coriander and cook for 1 minute until fragrant.

   ⏱5 min
2. 2
   • vegetable stock1 l
   • carrot2
   • turnip1
   • pumpkin200 g

   Simmer the root vegetables — Pour in the vegetable stock and bring to a simmer. Add the carrot, turnip and pumpkin, cover and cook for 20 minutes until starting to soften.

   ⏱20 min
3. 3
   • zucchini1
   • white cabbage¼
   • chickpeas300 g
   • salt1 tsp

   Add remaining vegetables — Add the cabbage, zucchini, chickpeas and salt. Cover and simmer for a further 15 minutes until all the vegetables are tender.

   ⏱15 min
4. 4
   • couscous350 g

   Steam the couscous — Meanwhile, place the couscous in a heatproof bowl, ladle over 350 ml of hot broth from the pot, cover and let stand for 5 minutes, then fluff with a fork.

   ⏱5 min
5. 5
   • couscous350 g
   • chickpeas300 g
   • fresh parsley3 tbsp

   Assemble and serve — Mound the fluffed couscous on a large platter, top with the vegetables and chickpeas, ladle over some broth, scatter with parsley and serve hot.