| | VEGETABLE STEW |
| 2 | oz | Oil |
| 1 | lb | Onions, sliced |
| 1 | lb | Carrots, sliced |
| 1 1/2 | lb | Acorn squash |
| DIVIDER | | -- peeled, seeded & diced |
| 1 | ts | Ground ginger |
| 1/2 | ts | Powdered cinnamon |
| 1/2 | ts | Turmeric |
| 1/4 | ts | Ground white pepper, or more |
| 1 1/2 | pt | Water or vegetable stock |
| 1 | lb | Courgettes |
| DIVIDER | | -- trimmed and sliced |
| 1 | lb | Frozen broad beans |
| | Salt |
| 1 | | Squeeze lemon juice |
| 1 | ds | Sugar |
| | Chopped fresh coriander |
| | FOR THE GRAIN |
| 1 | lb | Couscous |
| 1 | ts | Salt |
| 2 | oz | Butter |
| | FOR THE EXTRAS |
| 1 | tb | Harissa sauce |
| 15 | oz | Canned chick peas, drained |
| 1 | tb | Olive oil |
| 1 | ts | Cumin seeds |
| 6 | oz | Raisins |
| 4 | oz | Pine nuts |
| 8 | oz | Soy yogurt |
| | A dusting of paprika |
