Couscous with chicken and vegetables

If you’d prefer a vegetarian dish, simply leave out the chicken. This is robust, gutsy food, so cut the vegetables into big chunks. And if you love lamb, use it instead – shoulder chops or neck would be good.

To make the chicken and vegetables: Heat the olive oil in a suitable casserole. Stir in the chicken pices onions, cut into thick wedges. Stir often until it browns nicely.

Add the saffron, cinnamon, a handful of fresh coriander leaves, harissa paste and some seasoning. Stir in the tomatoes, skinned and quartered.

Pour in the water and bring to a bubble. Skim the surface, then reduce heat and simmer for about 45 minutes. Add the peeled carrots, turnips and pumpkin, cut into chunks.

Simmer for about half an hour, then add some thickly sliced baby marrows and 1 or 2 sweet red  peppers, the chickpeas and a handful of seedless raisins.

Leave to simmer for a quarter of an hour or until everything is deliciously tender. Here we’re not talking tender-crisp. Taste, and correct seasoning.

To serve: Pile the couscous in the centre of a platter. Either surround with the chicken and vegetables or make a well in the centre.

Serve the broth and harissa paste in separate bowls. Everyone can help themselves, adding as much broth or harissa as they like.

Cook's note: Harissa paste is a delicious North African spice mix. Find it at delis or farmer's markets or make your own at home.