Moroccan Couscous with Seven Vegetables

Peel the carrots and cut them into thick batons.

Peel the turnips and cut them into quarters.

Halve the courgettes lengthways.

Peel the butternut squash and cut it into chunks.

Cut the cabbage into wedges.

Chop the tomatoes.

Peel and chop the onion.

Peel and crush the garlic cloves.

Heat the olive oil in a large saucepan over a medium heat and cook the onion until softened.

Add the garlic, ras el hanout, ginger and turmeric, and cook until fragrant.

Add the cinnamon stick, vegetable stock, carrots and turnips, and bring to a simmer.

Cover and simmer until the carrots and turnips are almost tender.

Add the butternut squash and cabbage, and continue to simmer.

Add the courgettes, tomatoes, chickpeas and raisins, and simmer until all the vegetables are tender.

Season the stew to taste with salt and black pepper.

Place the couscous in a heatproof mixing bowl, pour over enough boiling water to cover, cover the bowl, and let it stand until the water is fully absorbed.

Fluff the couscous with a fork and stir through a drizzle of olive oil.

Pile the couscous onto a platter, spoon over the vegetable stew and its broth, scatter with coriander, and serve.