Moroccan couscous (large sharing couscous)

Method

• step 1

  Heat the oil and ghee in a large pot over a medium-low heat. Cook the onion, tomatoes, turmeric, ginger, saffron (if using), 1½ tsp of salt and ¼ tsp of ground black pepper, stirring frequently, for 5-8 mins until the onions start to soften.

• step 2

  Add the coriander bouquet, pour in the stock and bring to a boil over a high heat. Reduce the heat to medium-low, cover and simmer gently for 30 mins.

• step 3

  Discard the coriander bouquet, add the cabbage and bring to a boil over a high heat. Reduce the heat to medium-low, cover the pan and simmer for 10 mins.

• step 4

  If the cabbage wasn’t fully immersed, use tongs to flip it, then add the sweet potatoes, carrots and turnips (or parsnips) and give the pan a gentle stir to distribute the vegetables evenly. There should be enough liquid in the pot to just cover the vegetables but not submerge them completely, so add more stock if needed. Bring to a boil, then reduce the heat to medium-low, cover the pan and simmer for 10 mins.

• step 5

  Add the courgettes and chickpeas, stir gently to distribute the vegetables evenly, bring to the boil over a high heat, reduce the heat to medium-low, cover the pan and simmer for 7-10 mins until all the vegetables are tender and cooked. Taste and adjust the seasoning with more salt if necessary.

• step 6

  Meanwhile, prepare the couscous following pack instructions, then transfer to a bowl and mix in 2 tbsp of butter and ¾ tsp of salt. Taste and adjust the seasoning, adding more salt if necessary.

• step 7

  To serve, put the couscous onto a large sharing platter, top with the vegetables, chickpeas and some of the broth. Serve the remaining broth on the side as a soup or to moisten the couscous further.