Couscous with Seven Vegetables

Method

Heat olive oil in a large tagine or heavy-bottomed pot and sauté the diced onions until softened. Add the ginger, turmeric, and cinnamon stick, stirring for one minute to release the spices. Cut the carrots, turnips, and courgettes into chunks and add to the pot along with the halved tomatoes, drained chickpeas, and raisins, then pour in the vegetable stock and season with salt and pepper. Bring to a simmer, cover, and cook for 25-30 minutes until the vegetables are tender. Meanwhile, prepare the couscous by pouring it into a bowl, adding the same volume of boiling salted water or stock, covering with cling film, and letting it steam for 5 minutes before fluffing with a fork. Pile the couscous onto a serving platter, top with the vegetables and broth using a slotted spoon, then drizzle with remaining broth and garnish with fresh coriander and parsley.