Moroccan Couscous with Vegetables

Cover the dried chickpeas with cold water and let soak for 12 hours, then rinse and simmer in 1000 ml of water until tender, about 60–90 minutes; drain.

Chop the onion, garlic, tomatoes, carrots, turnips, pumpkin, cabbage, eggplant and zucchini. Heat 3 tbsp olive oil in the bottom of a couscoussier (or large pot), sauté the onion for 5 minutes, then add the garlic, ras el hanout, ground ginger and turmeric, and cook for 1 minute.

Add the tomatoes, half the parsley, half the cilantro, the cooked chickpeas, 1500 ml of water, salt and black pepper. Bring to a boil and simmer, covered, for 25 minutes.

Add the carrots, turnips, pumpkin and cabbage to the broth; cook for 20 minutes. Add the eggplant and zucchini and simmer for another 20–25 minutes, until the vegetables are tender but still hold their shape.

Toss the couscous with 1 tbsp olive oil and a pinch of salt, place it in a steamer basket over the broth, and steam for 15 minutes once steam appears. Transfer to a bowl, gently fluff with a fork, sprinkle with 250 ml water and let rest for 10 minutes.

Return the couscous to the steamer basket and steam for another 15 minutes. Transfer to a bowl, stir in the butter and fluff the grains. Strain some of the broth for serving.

Mound the couscous on a wide serving platter, make a well in the center, arrange the chickpeas and vegetables on top, and spoon over a few ladles of broth. Serve the remaining hot broth on the side.