Couscous with vegetables.

Elaboration:

1. Prepare the vegetables: Wash and peel the carrot, leek, courgette and potato. Cut all the vegetables into slices or cubes, whichever you prefer. Peel and finely chop the garlic cloves and onion.
2. Cook the vegetables: In a large pan, heat a little olive oil over medium heat. Add the onion and garlic and sauté until golden brown. Add the carrots, leek and potato. Cook for about 5 minutes, stirring occasionally.
3. Add spices and chickpeas: Add the turmeric, cumin, ginger, salt and pepper. Stir well so that the spices permeate all the vegetables. Add the cooked chickpeas and 400 ml of water. Cook for about 15-20 minutes, or until the vegetables are tender.
4. Add the chicken (optional): If you decide to add chicken thighs, add them to the casserole along with the spices and chickpeas. Cook the chicken until well done and the vegetables are tender.
5. Prepare the couscous: While the vegetables (and chicken if added) are cooking, put the couscous in a large bowl and add a drizzle of olive oil and a pinch of salt. Bring 400 ml of water to the boil and pour over the couscous. Cover the bowl with a plate and leave to stand for about 5 minutes. Then separate the grains with the help of a fork to loosen the couscous.
6. Serve: Serve the vegetables (and chicken if added) on the plate next to the couscous and garnish with a few sprigs of fresh coriander.

Additional advice:

• For a deeper flavour, you can add a pinch of cinnamon and a few threads of saffron to the vegetables during cooking.
• If you prefer a spicy touch, add some hot paprika or chilli.
• You can add more types of vegetables such as aubergine, red pepper or mushrooms to vary the flavour.
• If you decide to add chicken, make sure it is well cooked before serving.