Vegetable couscous

• 45 ml (3 tbsp) vegetable oil
• 2 medium onions, each cut into 12 wedges
• 6 garlic cloves, chopped
• 45 ml (3 tbsp) ginger, chopped
• 5 ml (1 tsp) cumin seeds
• 5 ml (1 tsp) ground coriander seeds
• 30 ml (2 tbsp) tomato paste
• 1.5 L (6 cups) vegetable stock
• 1 large ripe tomato, diced
• 1 rutabaga (about 500 g/1 lb) peeled and cut into 12 wedges  
• 1 leek, cut into 8 chunks
• 6 carrots, cut in 2
• 2 celery stalks, cut in 2
• 2 zucchini, cut into 8 chunks
• 250 ml (1 cup) chickpeas, cooked
• 1 pinch of saffron
• Salt and freshly ground black pepper

Dried fruit topping:

• 30 ml (2 tbsp) butter
• 1 onion, minced
• 10 prunes, cut in 2
• 45 ml (3 tbsp) pistachios, chopped coarsely
• 45 ml (3 tbsp) sliced almonds, toasted

Couscous:

• 1 L (4 cups) medium wheat semolina, cooked
• 45 ml (3 tbsp) butter
• 2 ml (1/2 tsp) ground cinnamon
• Salt and freshly ground black pepper