Pumpkin and Chickpea Couscous with Pistachios

In a small dry skillet over medium-low heat, toast the cumin seeds until fragrant, about 1 minute. Transfer to a mortar and pestle and grind to a coarse powder. Add smoked-paprika, cinnamon, turmeric, and saffron; crush together and set aside.

Peel and dice the yellow-onion. In a large stockpot over medium heat, warm 3 tablespoons of olive-oil and soften the onion until translucent, about 6 minutes.

Mince the garlic cloves and add to the pot with the onion; cook 1 minute more until fragrant.

Add the Spice Blend to the pot and stir constantly for 90 seconds to bloom the spices in the oil.

Dice the tomatoes and add them to the pot, cooking down until they release their juices and the mixture thickens slightly.

Peel and cube the carrots and pumpkin into 2-cm pieces; add them to the pot and stir to coat in the spiced tomato base.

Pour in enough water to just cover the vegetables, add the chickpeas, and bring to a gentle simmer. Season with salt. Cook uncovered for 20 minutes until the pumpkin and carrots are tender and the broth is fragrant.

While the stew simmers, pour 360ml of hot water over the dry couscous in a heatproof bowl. Drizzle with 2 tablespoons of olive-oil and 1 teaspoon of salt. Let it swell for 5 minutes, then break apart any clumps with a fork.

Lightly oil a steamer basket and spread the couscous in an even layer. Place over the simmering stew in the stockpot, cover tightly, and steam for 12 minutes.

Remove the steamer, transfer the couscous back to the bowl, and fluff with a fork. Drizzle with a splash of the hot broth from the stew and toss gently. Steam again for 10 minutes.

Fluff the couscous one final time, breaking apart any remaining clumps. Steam a third and final time for 8 minutes until the grains are light and separate.

Roughly chop the pistachios and roughly tear the parsley leaves.

Mound the steamed couscous into a generous dome on a wide serving platter or in a deep bowl. Ladle the pumpkin and chickpea stew around and over the couscous so the broth soaks into the grains.

Scatter the chopped pistachios and torn parsley over the top. Cut the lemon into wedges and serve alongside for guests to squeeze over their portion.