Seven-Vegetable Couscous

Method

1. Peel the carrots and turnips and halve them lengthwise into pieces about 8 cm long (quarter them if thick). Halve the courgettes lengthwise, cut the cabbage into wedges with a little core attached so they hold together, and cut the squash into 5 cm chunks, skin on. Finely chop the onion and grate the tomato, discarding the skin. Tie the coriander and parsley into a bundle with kitchen string.

2. Put the meat, onion, grated tomato, the first portion of oil, ginger, turmeric, pepper, crumbled saffron, the first portion of salt and the herb bundle into the 4 L bottom pot of a couscoussier, or a large pot that a steamer basket or metal colander sits on snugly. Stir on medium heat for 7 min, until the meat is coated in the spices and the onion has softened.

   Add in this stepBeef shank or chuck on the bone (or lamb shoulder), in large pieces 240 gOnion 120 gRipe tomato 150 gOlive oil 1 tbspGround ginger ½ tspGround turmeric ½ tspBlack pepper ½ tspSaffron threads (optional) 1 pinchSalt ¾ tspFresh coriander (a few sprigs) 8 gFlat-leaf parsley (a few sprigs) 8 g

   medium heat

3. Pour in the water and bring to a boil on high heat, then lower to medium-low heat, cover and simmer for 1 h. Prepare the couscous in the meantime (next step).

   Add in this stepWater 1,200 ml

   high heat→medium-low heat

4. Put the couscous in a wide bowl, sprinkle over half of the lukewarm water and rub the grains between your palms for about a minute, until every grain is damp and separate. Leave for 10 minutes to swell, then rub in the remaining oil. Tip the couscous gently into the steamer basket without pressing it down and set it on the pot; wrap a damp kitchen towel around any gap between basket and pot so the steam has to rise through the grains. Steam for 15 min, counting from when steam starts coming through the top of the couscous.

   Add in this stepMedium couscous (dry) 160 gLukewarm water (for the couscous) 50 mlOlive oil ½ tbsp

5. Add the carrots, turnips, cabbage and chickpeas to the broth and keep it simmering on medium-low heat. Tip the couscous back into the bowl and break up the lumps with a fork (careful, it's hot). Dissolve the second portion of salt in the rest of the lukewarm water, sprinkle it over and rub the grains again once cool enough to touch. Return the couscous to the basket and steam for 20 min more.

   Add in this stepCarrots 160 gTurnips 120 gWhite cabbage 150 gCooked chickpeas (canned, drained) 80 gLukewarm water (for the couscous) 50 mlSalt ¼ tsp

   medium-low heat

6. Add the squash and courgettes to the broth and simmer on medium-low heat for 15 min, until all the vegetables are tender when pierced with a knife but still hold their shape. Taste the broth and add the remaining salt. Tip the couscous into the bowl, rub in the butter and fluff with a fork until light and separate.

   Add in this stepButternut squash or pumpkin, skin on 200 gCourgettes (zucchini) 160 gSalt ¼ tspButter (or smen) 15 g

   medium-low heat

7. Mound the couscous on a large platter and make a well in the centre. Put the meat in the well and arrange the vegetables around it like the spokes of a wheel. Discard the herb bundle, ladle some broth over the couscous to moisten it and serve the rest of the broth in a bowl alongside.