- This recipe serves 8
- 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
- ½ teaspoon turmeric
- ½ teaspoon ginger
- ¼ 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 2 inch pieces
- 1 pound small white turnips, quartered
- 1 quince, peeled, cored and cubed
- ½ pound butternut squash, peeled and cubed
- 1 pound zucchini, quartered
- 1 fresh hot chili pepper
- 1 cup raisins
- 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.
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