Spicy vegetable couscous

Put 300g couscous in a bowl. Bring 400ml good quality vegetable or chicken stock to the boil and pour over the couscous. Season with salt and freshly ground black pepper, to taste.

Cover with plastic wrap and allow to stand. In a large pot, heat 30ml (2 tbsp) extra virgin olive oil and add 4 medium chopped aubergines, 2 large finely chopped red onions, 4 finely chopped carrots and 1 finely chopped garlic clove.

Sauté until tender, about 5 minutes. Add 1 x 410g tin rinsed and drained chickpeas, 5ml (1 tsp) ground cumin and 5ml (1 tsp) curry powder, and cook until heated, about 2 minutes. Add this mixture to the couscous, adjust the seasoning and mix well. Sprinkle with fresh coriander and serve hot with a green salad.