Moroccan Vegetable Couscous

Heat 3 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add 1 large diced onion and cook for 5-6 minutes until softened and translucent, stirring occasionally.

Add 3 minced garlic cloves, 2 teaspoons of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of paprika, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of cayenne pepper. Cook for 1 minute until fragrant, stirring constantly.

Stir in 2 tablespoons of tomato paste and cook for 2 minutes, allowing it to caramelize slightly and deepen in color. This step intensifies the umami flavors and creates a rich base for the vegetable stew.

Add the prepared carrots, turnips, and butternut squash to the pot. Pour in 1 liter of vegetable stock, bring to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for 15 minutes.

Add the zucchini pieces, 400g of drained canned chickpeas (or cooked dried chickpeas), and 60g of golden raisins to the pot. Stir gently to combine, then continue simmering covered for another 15-20 minutes until all vegetables are tender.

While the vegetables cook, prepare the couscous by placing 300g of medium-grain couscous in a large heatproof bowl. Bring 400ml of water or vegetable stock to a rolling boil with 1 tablespoon of olive oil and 1/2 teaspoon of salt.

Pour the boiling liquid over the couscous, stir once quickly, then cover the bowl tightly with plastic wrap or a fitted lid. Let stand undisturbed for exactly 5 minutes to allow the grains to absorb the liquid completely.

After 5 minutes, remove the cover and fluff the couscous gently with a fork, breaking up any clumps and separating the grains. Add 2 tablespoons of olive oil and fluff again to create light, fluffy, individual grains.

Taste the vegetable stew and adjust seasoning with salt, pepper, and additional spices if needed. The stew should be aromatic, well-spiced, and the vegetables tender but not mushy, with a rich, flavorful broth.

Serve the fluffy couscous in wide shallow bowls or on a large platter, creating a mound in the center. Ladle the vegetable stew generously over and around the couscous, garnish with fresh cilantro and toasted sliced almonds.