Moroccan vegetables and chickpea couscous

Eggplant, zucchini and green beans sauteed in garlic chilli tomatoes and served with couscous.

1 tablespoon vegetable oil

1 small eggplant, cut into cubes

2 zucchini, cut into cubes

1 carrot, cut into slices

1/2 cauliflower, cut into wedges

1 onion, chopped

2 1/2cm piece fresh root ginger, peeled and grated

2 garlic cloves, crushed

1 tablespoon ground cumin

1 teaspoon chili powder

400g canned chopped tomatoes, salt reduced

2 tablespoons tomato paste, salt reduced

150ml vegetable stock, salt reduced*

200g canned chickpeas, drained and rinsed

200g green beans, halved

Freshly ground black pepper, to taste

200g couscous*

400ml boiling water

Strips of fresh red chili, to garnish

Heat the oil in a large, heavy-based saucepan. Add the eggplant zucchinis, carrot, cauliflower, onion, ginger, and garlic, and fry gently, stirring, for 3-4 minutes, until the vegetables are beginning to soften.
Add the cumin and chili powder, and continue to fry for 1 minute. Add the tomatoes, tomato paste, and vegetable stock, and bring to the boil.
Reduce the heat and simmer for 8 minutes, adding the chickpeas and beans halfway through the cooking time. Season well.
Meanwhile, put the couscous in a large bowl and pour the boiling water over it. Leave to soak for 8-10 minutes.
Serve the vegetables on the couscous, garnished with the red chili strips.