Moroccan 7 Vegetables Couscous

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1. 1Step 1: In a large casserole (minimum 5 litres capacity), heat the olive oil over medium heat and add in the onions, meat, spices, salt, pepper and tomato pieces. Turn the meat occasionally until lightly browned, about 10 minutes.
2. 2Step 2: Add 1.5 litres of water and the chickpeas. Bring to the boil, reduce to medium low heat and place the coriander bouquet in the casserole. Cover with a lid and let gently simmer for 50 minutes. Meanwhile, prepare the vegetables and set them aside until ready to use.
3. 3Step 3: Now would a good time to start preparing the raisins and the couscous. The raisin recipe is below and the plain couscous recipe is here. The raisins are optional but if you like sweet and savoury dishes, you will love this addition.
4. 4Step 4: Carefully discard the coriander bouquet and place the cabbage, turnip and carrots in the broth, cover the casserole with a lid and leave to simmer for 35 minutes. Make sure the vegetables don't stay at the surface and are inserted in the broth, otherwise they might not cook evenly.
5. 5Step 5: Add the potatoes to the broth and cover the casserole with a lid for another 20 minutes.
6. 6Step 6: Meanwhile, place some of the broth (about 6 tablespoons) in a separate casserole or large deep skillet over medium heat and add in the courgettes and butternut pieces. Cover with a lid and cook for 20 minutes until fully cooked. Flip the courgettes and butternut halfway through cooking.
7. 7Step 7: At this stage, your broth and vegetables are ready to be served. Adjust the seasoning by adding salt if necessary.
8. 8Step 8: Using tongs, carefully remove the meat from the casserole and cut the meat into smaller individual pieces. To serve, place warm couscous grains in a large plate and top with meat, vegetables and some tablespoons of the broth to make it moist. Add raisins (optional).
9. 9Step 9: Heat the olive oil in a deep skillet over medium heat and add in the onions. Cover with a lid and leave the onions until they are soft and translucent, about 10 min.
10. 10Step 10: Uncover and add about 6 tablespoons from the vegetable and meat broth as well as the raisins, salt, cinnamon and honey. Leave over low heat and simmer gently until golden brown, about 35 minutes. Stir occasionally to make sure the onions don’t stick to the bottom of the pan.