Seven-vegetable Couscous

Description
This type of couscous is a great dish for vegetarians and gives couscous an inspiring and unique flavor. Welcome to Africa!



Ingredients

 * 1 cup dried chickpeas, soaked and peeled
 * 4 cups couscous
 * 1 stick butter
 * 4 tablespoons vegetable oil
 * Salt and 1 tablespoon black pepper
 * Pinch of saffron
 * 1/2 teaspoon tumeric
 * 1/2 teaspoon ginger
 * 1/4 teaspoon nutmeg
 * 2 cinnamon sticks
 * 3 onions, quartered
 * 6 each cilantro and parsley sprigs, tied together
 * 6 ripe tomatoes, peeled, seeded and quartered
 * 1 pound carrots, cut into 2inch pieces
 * 1 pound small white turnips, quartered
 * 1 quince, peeled, cored and cubed
 * 1/2 pound butternut squash, peeled and cubed
 * 1 pound zucchini, quartered
 * 1 fresh hot chili pepper
 * 1 cup raisins

Directions
Cook the chickpeas, covered with boiling water, in a saucepan full. Cover and cook for 10 minutes. Then drain, cool and remove skins.

Heat 5 tablespoons of butter and oil in another pan until hot. Add the salt, spices, onions, herb sprigs and tomatoes and then simmer for 10 minutes.

Add water and the chickpeas and simmer for a further 45 minutes. Add the carrots, turnips and quince to the broth and simmer for another 30 minutes.

In a separate pan, cover the squash with some of the broth and simmer for 15 minutes, until tender.

Add the zucchini, chili pepper, and raisins to the vegetables. Whilst it is cooking, put a colander containing the couscous on top of the pan to steam it. Cover and leave for about 20 minutes. Put a little butter on the couscous with about 5 minutes to go.

Add the drained squash to the vegetables after serving. Make sure you drain most of the broth off the vegetables beforehand.

This recipe serves 8.