🔹 Step 1: Prepare the Couscous
Place the couscous in a large bowl.
Sprinkle it with a bit of salted water and gently rub the grains between your hands to separate them.
Steam the couscous in the top part of a couscoussier (steamer pot) for 15 minutes.
Remove it, drizzle with a little cold water and olive oil, fluff with a fork, then steam it again for another 10 minutes until light and fluffy.
🔹 Step 2: Prepare the Broth and Vegetables
In a large pot, heat olive oil and sauté the onion with the spices (turmeric, ginger, pepper, salt, saffron).
Add the grated tomatoes and cook for a few minutes until they break down and release their flavor.
Add the carrots, turnips, and chickpeas, then pour in the broth to cover the vegetables.
After about 15 minutes, add the potatoes, zucchini, and pumpkin, and simmer until all the vegetables are tender but not falling apart.
🔹 Step 3: Serving
Place the couscous in a large serving dish.
Moisten it with a little hot broth to infuse it with flavor.
Arrange the vegetables neatly on top of the couscous.
Garnish with the cooked chickpeas, parsley, and cilantro.
Serve hot with the remaining broth in a separate bowl.
🌿 Chef’s Tip
For a spicier touch, add a pinch of chili powder or cinnamon.
For the traditional Moroccan version, the broth can be cooked with lamb or chicken for extra depth of flavor.
