Serves 8 | Cook 30 mins
100g golden raisins
olive oil, for cooking
2 small yellow onions, minced
fine sea salt
2 tbsp ras el hanout
450g small waxy potatoes
450g carrots, thin cut into 5cm
segments
200g small turnips, quartered
4 stalks celery, cut into 1cm segments
2 litres home-made vegetable stock
450g winter squash, peeled and cut into 2.5cm pieces
450g thin courgette, cut into 5cm
segments
320g cooked chickpeas (from about 125g dried)
extra-virgin olive oil
550g wholewheat couscous
720ml boiling water
20g chopped fresh flat-leaf parsley leaves
20g chopped fresh coriander leaves
harissa, to serve
Couscous with vegetables
1. Soak the raisins in 120ml hot water for 1 hour.
2. Heat 2 tablespoons cooking olive oil in a large stockpot over medium heat. Add the onions and ¼ teaspoon salt and cook, stirring often to avoid colouring, until softened, about 4 minutes. Stir in the ras el hanout.
3. Add the potatoes, carrots, turnips, celery and 1 teaspoon salt. Pour in the stock, cover and bring to a
simmer. Cook for 10 minutes at a low simmer.
4. Add the winter squash and courgette and cook until all the vegetables are tender, about 15 minutes. Stir in two-thirds of the chickpeas and 2 tablespoons extra-virgin olive oil.
5. Shortly before serving, place the couscous in a large heatproof bowl. Stir in 1½ teaspoons salt and 2 tablespoons extra-virgin olive oil. Pour the boiling water over the couscous, cover and let stand for 10 minutes. Fluff the grains with a fork and transfer to a heated serving dish.
6. Combine the parsley and coriander in a small serving bowl and place it on the table along with a bowl of the drained raisins, a bowl of the remaining chickpeas, and a ramekin of harissa. Ladle the vegetables and some of the broth on to plates of couscous and let each guest help themselves to the condiments.
COOK’S TIP The dish may be prepared a day ahead up to the end of Step 4. Cool completely, transfer to an airtight container, and refrigerate. The next day, reheat to just below simmering.