Moroccan-style vegetables with couscous

Ingredients:

4 tbsp olive oil
2 onions, peeled and cut into wedges
1 large aubergine, cut into pieces
1 small cauliflower, cut into florets
1 tbsp ground cumin
1 tbsp ground coriander
1tsp mild chilli powder
1 400ml bottle passata
150ml vegetable stock
1 300g can chickpeas, drained
100g fine beans, trimmed
225g couscous
2tsp salt
Fresh coriander leaves

Method:

Heat the oil in a heavy based pan and cook the onions and aubergine over a moderate heat for 7-8 mins until golden and soft.

Add the cauliflower and spices and cook. Stir to coat in the spices for 3-4 mins, then add the passata and stock. Bring to the boil then reduce the heat. Stir, cover and simmer for 20 mins until vegetables are tender.

Add the chickpeas and beans and cook uncovered for a further 5 mins until the beans are just tender and the chickpeas are piping hot. Meanwhile place the couscous in a large bowl and pour over 600ml hot water, add salt and stir. Set aside for 10 mins, fluffing occasionally with a fork.

Add some coriander leaves to the pan with vegetables and stir.

Serve the vegetables on a bed of steamed couscous with a dollop of natural yogurt. Sprinkle more coriander leaves to serve.

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