Seven-Vegetable Couscous

Build the Meal Around Seven-Vegetable Couscous

• Harissa
• Raisins and caramelised onions
• Buttermilk
• Mint tea

Sides from the same cuisine on this site: Moroccan Orange Salad.

How to Cook Seven-Vegetable Couscous

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1. Put the chicken, onions, ginger, turmeric, saffron, pepper, cinnamon, water and salt in a large pot. Bring to a boil, skim, and simmer for 20 minutes.

   Mark done Start 20 min timer

2. Add the carrots and turnips and cook for 10 minutes. Add the pumpkin, cabbage, tomatoes and chickpeas and cook for 10 minutes. Add the courgettes and cook for 8 minutes.

   Mark done Start 10 min timer

3. Put the couscous in a bowl with the butter and salt. Pour over 400 ml of the hot broth, cover and leave for 5 minutes. Fluff with a fork, rubbing out any lumps.

   Mark done Start 5 min timer

4. Pile the couscous on a large dish. Arrange the chicken and vegetables on top and ladle over some broth. Serve the rest in a bowl.

   Mark done

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Worth Knowing Before You Cook

Add the vegetables in stages so they all finish tender.

Fluff the couscous with oiled fingers.

Serve with harissa stirred into a ladle of broth.

Leftovers

Keep the couscous and stew separate. Both keep in the fridge for 2 days.

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high. How the figures are worked out.