Claudia Roden’s recipe for vegetable couscous

A classic vegetable dish given extra zing by a spicy Moroccan ‘jam’

This looks complex, with lots of ingredients, but is really easy. I make it when I have invited a lot of people and I know some of them are vegetarian. Instead of cooking the vegetables in the broth, I roast them so they keep their individual flavours, and I enrich the broth with herbs and spices. I prepare it all in advance – the grain in a huge terracotta dish that can go from the oven to the table – and reheat just before serving.

I usually also serve the tomato “jam” alongside, which is inspired by a Moroccan relish, so-called because it is thick and dense, sweet and aromatic with honey and rose water, with chilli to mitigate the sweetness. I always make too much and keep any left over in the fridge to use with other dishes.

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