Barley couscous with vegetables (belboula)

Step 1: In the bottom of a couscoussier or a large pot that a steamer basket fits snugly on, warm 3 tbsp olive oil over a medium heat and cook 2 onions until soft.

Step 2: Add 2 ripe tomatoes, 1 tsp ground ginger, 1 tsp ground turmeric, 1 tsp ground black pepper, 1 ¼ tsp salt and 1 bunch coriander and parsley. Pour in 8 ¼ cups water, add 3 carrots, 2 turnips and ¼ white cabbage and bring to the boil.

Step 3: Meanwhile, put 1 ⅛ lb barley couscous (belboula) in a wide bowl, sprinkle with ½ cup cold water and rub it between your palms, then rub in ⅞ tbsp olive oil or vegetable oil so every grain is coated.

Step 4: Put the couscous loosely in the steamer basket and set it over the boiling broth; do not press it down. If steam escapes between pot and basket, seal the gap with a strip of damp cloth. Once steam rises through the grains, steam for 20 minutes. Putting the couscous on before the steam comes through, or packing it in, is the usual mistake that gives heavy, lumpy couscous.

Step 5: Tip the couscous back into the bowl, break up the clumps with a fork, then sprinkle with ¾ cup cold water and ¾ tsp salt. When cool enough to handle, rub it between your palms with 1 tbsp olive oil or vegetable oil until the grains separate.

Step 6: Add 14 oz cooked chickpeas, 2 courgettes, 10 ½ oz pumpkin and 1 green chilli to the broth. Return the couscous to the basket and steam for another 20 minutes.

Step 7: Repeat the rubbing with the rest of ½ cup cold water and 1 tbsp olive oil or vegetable oil and steam a third time until the grains are tender, fluffy and swollen. Check the vegetables are soft but holding their shape, and remove them gently if any are ready early.

Step 8: Fish out the herb bundle and taste the broth for salt. Heap the couscous on a large platter, make a well, arrange the vegetables and chickpeas on top and moisten with a few ladles of broth. Drizzle with the rest of 2 tbsp olive oil and serve with extra broth in a jug.