Vegetable Couscous

Syns per serving: Free on Green
Serves 4

1 onion, 2 garlic lcoves, 1 red pepper, 1 yellow pepper, 1 aubergne and 2 courgettes
6 oz canned chickpeas
a large handful of coriander
1 pint stock made with Vecon
2 tsp ground cumin, 1 tsp paprika, 1 tsp turmeric, 1/2 tsp ground ginger and 1/2 tsp all spice.
1/2 pint of passata
8 oz couscous
2 level tsp harissa paste
salt and pepper

1. Peel and chop the onion; peel and crush the garlic; deseed and chop the peppers; chop the aubergine and courgettes; rinse the chickpeas; chop the coriander.

2. Put the onion, garlic and half the stock into a pan. Cover and boil for 5-10mins. Uncover, reduce the heat and simmer for 20-30 minutes stirring occasionally.

3. Add the peppers, aubergine and courgettes and continue cooking gently until slightly soft. Stir in the spices, passata, remaining stock and chick peas. Simmer for 20minutes , or until the liquid has reduced.

4. Meanwhile, cook the couscous. Stir the harissa paste into the vegetables, season and serve with the couscous, garnished with coriander.