Seven-Vegetable Couscous

Method

1. Put meat, onion, tomato, spices, oil and chickpeas in the base of the couscoussier, stir, add water and boil for 45 minutes.
2. Moisten the couscous with oil and salted water, rub through, and steam for 20 minutes over the broth.
3. Add carrots, turnips and cabbage to the broth.
4. Tip out the couscous, rub and sprinkle with water, and steam again; add pumpkin and courgettes to the broth.
5. Steam a third time if you can, then toss with butter.
6. Mound the couscous, put the meat in the centre with vegetables around, and moisten with broth.