Seven-Vegetable Couscous

Method

1. 01

   Step 1

   Heat 2 tbsp olive oil in a large pot and soften onion for 5 minutes.

2. 02

   Step 2

   Add carrots, turnips, tomatoes, ginger, turmeric, cumin, cinnamon, stew stock and salt. Simmer 15 minutes.

3. 03

   Step 3

   Add pumpkin and cabbage for 10 minutes, then courgettes and chickpeas for 10–12 minutes until all vegetables are tender.

4. 04

   Step 4

   Put instant couscous in a bowl, add remaining oil and boiling couscous stock, cover and stand according to packet instructions, then fluff.

5. 05

   Step 5

   Pile couscous on a platter, arrange vegetables on top and spoon over some broth. Add herbs and serve remaining broth separately. This is an instant-couscous home adaptation.