Seven-Vegetable Couscous

Ingredients

• Medium couscous semolina500 g
• Zucchinis2
• Carrots3
• Turnips2
• Green bell peppers2
• Fresh tomatoes3
• Green cabbage1/4
• Cooked chickpeas200 g
• Onions2
• Garlic3 cloves
• Olive oil3 tablespoons
• Ras el hanout2 teaspoons
• Ground turmeric1 teaspoon
• Cinnamon stick1
• Saltto taste
• Black pepperto taste
• Fresh cilantroa few sprigs

Instructions

1. 1

   Peel and cut the vegetables into large chunks. Heat olive oil in a large pot, sauté chopped onions and crushed garlic for 2 minutes.

2. 2

   Add carrots, turnips, cabbage, peppers, and crushed tomatoes. Stir in ras el hanout, turmeric, cinnamon, salt, and pepper. Mix well.

3. 3

   Pour in 1.5 L of water, cover, and cook over medium heat for 30 minutes. Add zucchinis and chickpeas, continue cooking for another 15 minutes.

4. 4

   Meanwhile, prepare the semolina: pour it into a large dish, drizzle with a little oil and a pinch of salt. Add 100 ml of warm water, mix with your fingertips to moisten evenly. Let it swell for 5 minutes.

5. 5

   Place the semolina in the top of a couscoussier (or a steamer basket) over the vegetable pot. Steam for 20 minutes. Remove, fluff with a fork, sprinkle with a little cold water, and steam again for 10 more minutes.

6. 6

   Serve the semolina on a large platter, make a well, arrange the vegetables and chickpeas, and ladle broth over. Garnish with chopped cilantro and enjoy hot.