20ml vegetable oil

2 large onions, cut into chucks

1.5ml ground cumin

1.5ml ground cinnamon

1ml turmeric

340g carrots, cut into chunks

340g white turnips, cut into chunks

900ml vegetable stock or water

340g courgettes, cut into chunks

1 red pepper, seeded and cut into large squares

45g raisins

340g quick-cooking couscous

30g butter

145g thawed frozen peas

salt and pepper

Heat the oil in a large pot. Add the onions and cook until they begin to soften, stirring occasionally.

Stir in the spices and cook, stirring for 1 minute.

Add the carrots, turnips and 150ml of the stock.

Bring to the boil. Cover and cook for 5 minutes.

Add the courgettes, red pepper and raisins. Cover again and simmer for a further 10 minutes or until the vegetables are almost tender.

Meanwhile, prepare the couscous with stock, using the remaining stock and the butter.

Add the peas to the vegetable stew. Cover and cook for 3-5 minutes, or until all the vegetables are tender. Season with salt and pepper.

Fluff the couscous and divide among hot bowls. Make a well in the centre of each and spoon in the vegetable stew.