Seven Vegetable Couscous Recipe | Food Network UK

Ingredients

• 3 cloves garlic, smashed
• 2 small turnips, peeled and quartered
• 1 medium yellow onion, quartered lengthwise, root end intact
• 1 large carrot, peeled and cut into 5-cm chunks
• 1/2 fennel bulb, thickly sliced lengthwise, root end intact
• 45g sultanas
• 15g chopped, fresh ginger
• 1 tbsp kosher salt
• 2 tsp each ground cumin, paprika, and sugar
• 1 1/2 tsp ground turmeric
• 1/8 tsp ground cloves
• 1 cinnamon stick, snapped in half
• 475ml water
• 450g butternut squash
• 1 small courgette, cut into 5-cm rounds
• 1 (440g) tin chickpeas, rinsed and drained
• 4 sprigs fresh flat-leaf parsley, tied together with kitchen string
• 200g tinned whole peeled tomatoes, with their juices
• 475ml cold water
• 15g unsalted butter
• 1 tsp coarse grain salt
• 250g uncooked couscous
• 70g sliced almonds, toasted
• Harissa