How To: Cook delicious Moroccan couscous from scratch

Jad Cooper shows us how to make perfect couscous. First, soak the chickpeas, then peel and cut some turnips, a cauliflower or cabbage, some zucchini, sweet potato, green peppers, onions and tomatoes. Wash some cilantro and tie it up with string so it doesn't fall apart during the cooking. Put the onions, tomatoes and cilantro into a large pot for the base of the stock.
Cut up the meat that you will be using and add it in with the vegetables. Any meat, chicken or fish can be used. Add water to cover the vegetables, then add the chickpeas along with some salt and pepper, ginger, turmeric and saffron. When it starts boiling pour in some olive oil and add the turnip.
Add water to the couscous and steam it for 10 to 20 minutes, then add salt, more water and some butter and steam it a bit longer. Meanwhile add the rest of the vegetables to the pot and let them finish cooking. Pour some of the stock into the couscous and allow it to absorb it, and it's ready to serve with the vegetables and meat.