Ingredients

• Couscous, medium grain 600 g
• Chickpeas, canned, drained 1 can (240 g)
• Carrots 3 medium (300 g)
• Zucchini 2 medium (400 g)
• Turnips 2 small (200 g)
• Pumpkin or butternut squash, peeled 300 g
• Onion 1 large (150 g)
• Tomatoes 2 medium (250 g)
• Olive oil 3 tbsp
• Butter 20 g
• Ground ginger, turmeric and black pepper 1 tsp each
• Fresh cilantro and parsley, chopped 1 small bunch (20 g)
• Salt 1 tbsp (18 g)
• Water 1.5 liters

Instructions

1. 1

   Slice the onion, grate the tomatoes and put both in the base of a couscoussier or a large pot with the olive oil, ginger, turmeric, pepper, half the herbs, 2 tsp of salt and 900 ml of water; bring to a boil.

2. 2

   Peel the carrots and turnips and cut them lengthwise into halves or quarters; add them to the pot and simmer for 20 minutes.

3. 3

   Meanwhile, put the couscous in a wide bowl, sprinkle with 300 ml of water mixed with the remaining salt, rub the grains between your palms to separate them and leave for 10 minutes.

4. 4

   Pile the couscous loosely into the steamer basket, set it over the simmering broth and steam for 15 minutes from the moment steam rises through the grains.

5. 5

   Tip the couscous back into the bowl, sprinkle with another 300 ml of water, break up any lumps, and add the squash, zucchini and chickpeas to the broth.

6. 6

   Steam the couscous a second time for 15-20 minutes while the vegetables finish cooking, then work the butter into the hot grains.

7. 7

   Mound the couscous on a large platter, arrange the vegetables on top, scatter over the remaining herbs and ladle some of the broth over it, serving the rest on the side.