ingredients

• 1 veg stock cube
• Seasoning – paprika, cumin, salt and black pepper
• 320g cous cous

Method

• Prepare the vegetables by finely chopping the onion, crushing or finely chopping the garlic, and cutting the courgette into small pieces (around 2cm).
• Heat a tablespoon of oil in a large saucepan over a medium heat.
• Add the onions and sauté until they start to brown, around 3 minutes.
• Add the garlic, courgette and spices, stirring often to ensure they do not burn. After two minutes, add the chopped tomatoes and chickpeas and lower the heat.
• Simmer for 10 minutes or until the courgettes are soft but not mushy.
• Whilst the stew is cooking, mix 400ml of boiling water and the stock cube in a jug and then add to the couscous.
• Cover and leave until the stew is finished, fluff with a fork before serving.