Put the oil in a flameproof casserole and set over a medium heat. Cook the onion and garlic, stirring for 2-3 minutes. Add the tumeric, paprika, cumin, and cinnamon, and cook for about 2 minutes, until aromatic but not burning.

Add 750ml water and the tomatoes and season well. Bring to the boil, add the carrot and parsnip and cook over medium heat, uncovered for 30 minutes. Add the turnip, sweet potatoes and apple and cook for 20-30 minutes, until all the vegetables are tender, then stir in the mint. Serve hot with a mound of couscous.

To make the couscous, preheat oven to 180C. Tip couscous into oven proof dish. Pour over 400ml of slightly salted water. Leave for 10 minutes. Then rub some olive oil oil into the grains to break up lumps. Scatter 25g of the butter over the surface and cover with a piece of foil. Put dish into the oven and heat for about 15 minutes.

Meanwhile, cook almonds in butter in a frying pan over medium heat, until they are golden.