Moisten the couscous

• Tip the couscous semolina into a bowl with a drizzle of olive oil and a little salted water.
• Rub the grains between your fingers until evenly moistened, then let them swell.

Steam the couscous

• Pour the broth into the base of the steamer and bring it to a simmer.
• Place the couscous in the steamer basket over the broth and steam until light and fluffy.
• Turn the grains out into the bowl and fluff them with a fork.

Start the vegetable sauce

• Heat olive oil in a pan and soften the onion.
• Add the carrots, tomatoes, tomato paste, cumin, turmeric, salt and pepper and stir.
• Pour in the broth and simmer gently.

Finish the vegetables

• Add the zucchini and the chickpeas to the pan.
• Continue cooking until all the vegetables are tender.

Assemble and serve

• Mound the couscous in a serving dish and fluff it once more.
• Spoon the vegetables and their broth over the couscous and serve hot.