Moroccan Vegetable Pot and Couscous with Pine Nuts and Dill | Nigella's Recipes | Nigella Lawson

Ingredients

• 1 x 15ml tablespoon regular olive oil
• 1 medium leek (trimmed and cut into approx 1cm / 1/4 inch slices)
• 1 teaspoon cumin seeds
• 1 teaspoon ground ginger
• 1 large cinnamon stick (or 2 small)
• 2 medium-large carrots (peeled and cut into chunky batons)
• 2 medium-large parsnips (peeled and cut into large bite-sized chunks)
• 1 medium-large aubergine (cut into large bite-sized chunks)
• 250 grams potatoes (peeled and cut into bite-sized chunks)
• 4 cloves garlic (bruised and slightly splintered with the flat side of a wide-bladed knife, then slipped out of their skins)
• 500 grams drained chickpeas (from 1 x 700g / 25oz jar or 2 x 16oz tins)
• 75 grams small pitted green olives
• 75 grams soft dried apricots (halved)
• 75 grams preserved lemons (finely chopped)
• 1 fat pinch of saffron strands
• 2 teaspoons Maldon sea salt flakes
• fresh coriander
• 350 grams wholemeal couscous
• 1½ teaspoons vegetable bouillon powder
• 1½ teaspoons dried dill
• 1 teaspoon regular olive oil
• 75 grams pinenuts (toasted)
• 2 x 15ml tablespoons roughly chopped fresh dill plus a few intact fronds
• Maldon sea salt flakes