Preparation Time: 20 Minutes Total Cooking Time: 1 Hour Serves 4-6

Preparation Time: 20 Minutes
Total Cooking Time: 1 Hour
Serves 4-6


  • 2 tablespoons oil
  • 2 onions, chopped
  • 1 teaspoon ground ginger
  • 2 teaspoons ground paprika
  • 1 cinnamon stick
  • pinch saffron threads
  • 1.5kg (3lb 5 oz) vegetables, peeled and cut into large chunks (carrot, eggplant (aubergine), orange sweet potato, parsnip, potato, pumpkin (winter squash)
  • 1/2 preserved lemon, rinsed, pith and flesh removed, thinly sliced
  • 400g (14 oz) chopped tomatoes
  • 250ml (9 fl oz/ 1 cup) vegetable stock
  • 100g (31/2 oz) dried pears, halved
  • 50g (1 3/4 oz) pitted prunes
  • 2 zucchini (courgettes), cut into large chunks
  • 300g (10 1/2 oz) couscous
  • 1 tablespoon olive oil
  • 2 tablespoons chopped flat-leaf (Italian) parsley
  • 50g (1 3/4 oz/ 1/3 cup) blanched almonds


  1. Preheat the oven to 180’C (350’F/Gas 4).
  2. Heat the oil in a large flame-proof dish, add the onion and cook over medium heat for 5 minutes. Add the spices and cook for 3 minutes.
  3. Add the 1.5 kg chopped vegetables and cook, stirring, until coated and the vegetables soften. Add the lemon, tomato, stock, pears and prunes.
  4. Cover, transfer to the oven and cook for 30 minutes. Add the zucchini and cook for 15-20 minutes, or until the vegetables are tender.
  5. Cover the couscous with the olive oil and 500 ml (17 fl oz/ 2 cups) boiling water, and stand until all the water absorbs. Fluff with a fork.
  6. Remove the cinnamon stick from the vegetables, then stir in the parsley. Serve on a large platter with the couscous on the bottom and the vegetables on top. Sprinkle with almonds.