In a large bowl, mix the semolina flour, olive oil and salt. Use your fingers to incorporate the ingredients together.

Gradually add 1 tbsp of water at a time, using your fingers to make sure it is mixed well. The dough should become grainy rather than mushy. You will probably need between 6-10 tbsp but don't add too much at once to keep the grainy consistency.

To make the couscous right away you bring a pot of water to a boil and place it in a fine mesh strainer or steamer on top of the boiling water (making sure it doesn't touch any of the water) and steam for 7-12 mins until consistency is smooth. Another option is to allow the couscous to steam over the vegetable soup below (which will incorporate its flavor into the couscous).

In a large pot, add olive oil, onion, carrots, celery and garlic. Mix well and let it fry several minutes. 

Add the tomato paste, Jamie Geller Baharat and Jamie Geller Hawaij. Mix well and allow to fry another few minutes.

Add the butternut squash, zucchini, tomatoes and chickpeas. Mix Well.

Add the vegetable broth and the water. Bring to a boil. Simmer for approx. 30 mins (until the veggies are soft).

Serve over the couscous and sprinkle parsley on top. So much flavor!