Moroccan Vegetable Couscous

Method

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1. 1Heat 3 tbsp olive oil in a large pot and cook the onion for 5 minutes until soft and translucent. Add the tomato paste, ras el hanout and turmeric and stir for 1 minute until fragrant.
2. 2Add the grated tomatoes, carrots and turnip (or pumpkin). Pour in about 1 litre of the hot stock with the salt and pepper, bring to a boil, then simmer partly covered for 15 minutes.
3. 3Add the zucchini and chickpeas and cook for another 10-15 minutes, until the vegetables are easily pierced with a fork but still hold their shape. Taste for salt.
4. 4Put the couscous in a wide bowl and rub it with the remaining 1 tbsp olive oil and a pinch of salt. Pour about 400 ml of boiling cooking broth over it (top up with the remaining stock if needed).
5. 5Cover the bowl with a plate or cling film and leave for 5-7 minutes, until the couscous has absorbed all the liquid and swelled.
6. 6Add the butter and fluff the couscous with a fork, breaking up any clumps until the grains are separate.
7. 7Mound the couscous on a platter, make a well in the center and arrange the vegetables on top. Drizzle with some broth, scatter the herbs and serve the rest of the broth on the side.