Instructions
1. Prepare the broth
In a large pot, heat olive oil and sauté onion and tomato.
Add spices, chickpeas, and enough water. Bring to a boil.
2. Add vegetables
Add carrots, cabbage, potatoes, and pumpkin first.
After 15 minutes, add zucchini and eggplant. Let everything cook until tender.
3. Prepare the couscous
Place couscous in a large bowl. Add salt and olive oil, then sprinkle with water and fluff with your hands.
4. Steam the couscous
Transfer to a couscoussier and steam for 20 minutes.
Remove, fluff again with a little water, and steam a second time until light and fluffy.
5. Serve
Place couscous on a large plate, arrange vegetables on top, and pour broth over. Garnish with chickpeas.
Tips
- Steam couscous twice for the best texture
- Add meat (chicken or lamb) for a richer version
- Serve with extra broth on the side
Serving Suggestion
Serve hot with buttermilk or Moroccan tea 
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