Moroccan Couscous with Vegetables

Pour 300 g of couscous into a wide bowl, add 200 ml of water, 1 tbsp of olive oil and a pinch of salt, mix well and set aside for 30 minutes to let the grains swell.

Heat 1 tbsp of olive oil in the bottom part of a couscoussier. Add the finely chopped onion and garlic and sauté for 5 minutes until soft. Add the tomatoes and chickpeas, pour in 700 ml of water, stir in the ras el hanout, season with salt and black pepper; bring to a boil and simmer for 30 minutes.

Add the carrot and turnip, cut into large chunks, and simmer in the broth for another 20 minutes.

Transfer the swollen couscous into the top part of the couscoussier, set it over the simmering broth and steam for 15 minutes.

Tip the couscous back into the bowl, sprinkle evenly with 200 ml of water, rub the grains between your hands or fluff with a fork to break up any lumps, and let it rest for 10 minutes.

Add the pumpkin and raisins to the broth, set the couscous back over the pot and steam for another 10 minutes.

Add the zucchini and the finely chopped cilantro to the vegetable broth and cook for 10 minutes, so the zucchini stays intact and the cilantro releases its aroma.

Transfer the couscous to a large bowl, stir in the butter, top with the vegetables and chickpeas, and serve hot, with the spiced broth on the side for spooning over.