Name: Vegetable Couscous (Couscous aux Sept Légumes)
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 500 g couscous (medium grain); 2 carrots, halved lengthwise; 2 courgettes, halved; 2 turnips, quartered; 1 small cabbage, in wedges; 2 potatoes, halved; 200 g pumpkin, in large pieces; 1 onion, sliced; 200 g chickpeas, soaked overnight; 1/2 tsp saffron, 1 cinnamon stick, 1 tsp ginger; 100 ml olive oil, 30 g butter; Salt, pepper, cilantro

Instructions

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1In a large pot, soften the onion in olive oil with the spices, 5 minutes.

2Add the chickpeas, carrots, turnips and cabbage; cover with 2 litres water; simmer 30 minutes.

3Add the potatoes, pumpkin and courgettes; simmer 20 minutes more until every vegetable is tender but whole; season the broth well.

4Meanwhile, moisten the couscous with cold salted water and 2 tbsp oil, rubbing the grains apart; steam 15 minutes in a couscoussier (or covered colander over the pot).

5Turn the couscous into a big dish, work in the butter and a few ladles of broth; fluff.

6Form a well in the centre, arrange the vegetables over the couscous, and drench with broth.

7Finish with cilantro; serve with harissa on the side for those who want fire.