Seven-Vegetable (or Star Wars) Couscous

The southern half of Tunisia is dominated by the Sahara.

The arid steppes and salt lakes of the middle of the country suddenly give way to the largest dry desert in the world. It is instantly recognisable: an undulating and inhospitable ocean of sand. It is equal measures beautiful and desolate, inspiring awe, fear and imagination in those who see it.

Including, it seems, many film directors.

The deserts of Tunisia have been the backdrop to a number of classic films. The English Patient shot its "Egyptian" desert camp scenes near Nefta, while in Raiders of the Lost Ark, Indiana Jones confronts Nazis outside Cairo in a scene filmed entirely in Tozeur.

In a cinematic sense, the otherworldliness of the southern Tunisian desert is perhaps most famous for doubling up as Luke Skywalker's home planet Tatooine in Star Wars. One of the real underground cave dwellings, used by the local Berbers for centuries as shelter against the desert's extremes of heat and cold, was even converted by George Lucas into a set during filming in 1977. The set in the village of Matmata still exists today as a hotel - and a place of pilgrimage for Star Wars fans.

It was in 2006 and about an hour's drive west of Matmata in Aid Essbat, that I spent a night in a traditional Berber tent along with some other lucky classmates. After watching a crimson sun cast long shadows over the desert, and with the cold quickly setting in, we gathered around a campfire for traditional music and food. On the menu: couscous with seven vegetables.

Ingredients (4-6 people)

500g couscous

2 carrots (peeled, quartered, cores removed)

2 sweet potatoes (peeled, quartered)

2 turnips (peeled, quartered)

1 courgette (quartered)

1 cabbage (quartered, outer leaves removed)

1 sweet red pepper

1 large white or yellow onion (chopped)

2 large tomatoes

200g chickpeas

1 tsp ground ginger

1 tsp saffron

1/2 tsp ground turmeric

Handful of fresh parsley

Handful of fresh coriander

Olive oil

Butter

Water

Salt and pepper

TIP 1: For this recipe you will need a couscoussière or double-chambered pan (at the bottom a regular saucepan big enough to hold the broth and vegetables; on top a metal colander to hold the couscous, which can also sit comfortably above the saucepan).

TIP 2: They say patience is a virtue.

TIP 3: If you don't have a couscoussière or much patience simply cook the vegetables in the broth and prepare the couscous separately the quick way: add hot water, cover and let steam for 5min, then fluff up with olive oil, salt and pepper.

Cooking (1h30)

1. If using dried chickpeas soak overnight in water.

2. Prepare vegetables. Set aside.

3. Deseed the tomatoes. Grate or finely chop the flesh. Discard the skins.

4. In a large saucepan on medium-high heat, add a drizzle of olive oil and sauté the onion (2min). Add the spices, herbs and tomatoes. Top up with 1L of water and bring to a simmer. If using dried chickpeas add here (if using tinned add at the end).

5. Spread the couscous out in a large dish. Add 200/300ml of cold water and coat the couscous thoroughly. Transfer couscous to the colander and place above the saucepan. Use a cloth or tinfoil to bind the gap between the two pots to prevent steam from escaping. Let steam for a first time for 15min.

6. Remove colander and transfer couscous back to the dish. Add a dash of cold water, 1 tbs of olive oil and a pinch of salt. Fluff up couscous with a fork.

7. In the saucepan add the carrots, turnips and sweet potato. Transfer couscous back to colander and place above the saucepan, binding the gap. Let steam for a second time for 10min.

8. Remove colander and transfer couscous back to the dish. Add water and fluff up with a fork. Remove carrots, turnips and sweet potato and set aside.

9. In the saucepan add the courgette, sweet red pepper and cabbage. Transfer couscous back to colander and place above the saucepan, binding the gap. Let steam for a third time for 10min.

10. Remove colander and transfer couscous back to the dish. Add a knob of butter and fluff up. Remove courgette, sweet red pepper and cabbage and set aside. Adjust seasoning of broth.

11. If the couscous needs more cooking time, place colander back over the saucepan and steam, covered, until done. Simply place the vegetables back in the broth to warm up before serving.

12. Plate up. Spread the vegetables out over the couscous. Strain the broth and use as a sauce on the side.