Couscous with Seven Vegetables (Moroccan)

Vegetable stew

• 2 tbsp Olive oil
• 2 tsp Ras el hanout
• 1 tsp Ground ginger
• 1 tsp Ground turmeric
• 3 medium Carrot
• 2 medium Turnip
• 500 g Pumpkin
• 1 small Green cabbage
• 400 g Canned chickpeas
• 2 medium Courgette
• 900 ml Water
• 2 tsp Fine sea salt
• ½ tsp Black pepper

Couscous

• 300 g Couscous
• 360 ml Water
• 1 tbsp Olive oil
• ½ tsp Fine sea salt

To finish

• 20 g Fresh coriander

1. Set up a steamer over a large pot with a few centimetres of water and bring it to a gentle simmer. Peel and cut the carrot and turnip into chunky batons. Peel and cut the pumpkin into bite-size chunks, then cut the cabbage into large wedges and the courgette into thick pieces.
2. Heat the olive oil in a large pot over medium heat and stir in the ras el hanout, ground ginger and ground turmeric for 30 seconds until fragrant. Add the carrot, turnip, pumpkin and cabbage, then pour in the water and season with fine sea salt and black pepper. Bring to the boil, then reduce to a steady simmer.
3. Simmer for 25 minutes, stirring occasionally, until the carrot and turnip are nearly tender and the broth is richly coloured. Drain and rinse the chickpeas, then add them to the pot. Add the courgette and simmer for 10 to 12 minutes until all the vegetables are tender but still holding their shape.
4. Put the couscous in a mixing bowl and stir through the fine sea salt and olive oil. Pour over the water, cover, and leave for 10 minutes. Fluff with a fork, then transfer to the steamer and steam for 10 minutes, fluffing once halfway through.
5. Finely chop the fresh coriander and stir most of it into the stew. Taste and adjust seasoning with a little more fine sea salt if needed. Spoon the couscous onto a serving dish, top with the vegetables, and ladle over plenty of broth, finishing with the remaining coriander.

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