Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Prepare your vegetables! Chop the onion, peel and slice carrots, slice the zucchini, chop the cabbage and tomatoes.

Peel and cube sweet potatoes, butternut squash, and pumpkin.

Measure out water, coriander, ginger, turmeric and ras el hanout (optional).

Meanwhile, measure out olive oil.

Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the chopped tomatoes and spices. Stir and cook for another 2 – 3 minutes.

Add all the vegetables, starting with root vegetables including carrots, sweet potatoes, butternut squash.

Add the dense vegetables starting with zucchini, pumpkin, green cabbage and chickpeas. Stir to combine, then Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper to taste.

Cover the pot and let the stew simmer for 30 – 40 minutes, or until the vegetables are tender.

As the stew simmers, in a bowl, add the couscous and drizzle with olive oil. Stir to coat.

Boil the water or vegetable broth, then pour it over the couscous.

Cover the bowl with a clean kitchen towel and let it steam for 5 – 10 minutes, until the couscous has absorbed the liquid.

Fluff the couscous with a fork and set it aside.

Assemble by placing a generous serving of couscous on each plate.

Top with the vegetable stew, ensuring a good mix of the various vegetables and broth, optionally Add a little flare to your food with a decorative final touch that is edible, like chopped herbs or a sprinkle of parmesan cheese.garnish with fresh cilantro or parsley.