Vegetable Barley Couscous

Ingredients

3/4 cup dried chickpeas (4 1/2 ounces)

1/2 teaspoon crumbled saffron threads

2 medium tomatoes

1/3 cup extra-virgin olive oil

2 medium onions, coarsely chopped

1 teaspoon black pepper

2 teaspoons ground ginger

1 tablespoon salt

1 tablespoon tomato paste

6 cups water

1 teaspoon ground ras-el-hanout

3/4 pound carrots, peeled and halved crosswise, then halved lengthwise

2 medium turnips, peeled and cut into 1 1/2-inch-wide wedges

2 medium zucchini, trimmed, halved crosswise, then halved lengthwise

1/2 medium green cabbage, cut into 6 wedges

3/4 pound butternut squash, peeled, seeded, and cut into 2-inch pieces

1/2 teaspoon

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