1 tbsp olive oil
1 onion finely sliced
1 garlic clove crushed
1 tbsp harissa paste (or crushed cayenne pepper)
2 medium courgettes, roughly chopped
2 red peppers sliced
1 small aubergine, diced
400g can chopped tomatoes
410g can chickpeas
125g dried apricots chopped
3 basil leaves
300ml vegetable stock
2 tbsp fresh coriander chopped
Heat the oil in a large pan, add onion and garlic and cook for 10 min. until soft. Stir in the harissa paste and cook for 2 min.
Add courgettes, peppers and aubergine and cook for 5 min. Then add the tomatoes and 200ml of water (you can use the water to rinse the tomato can). Season well.
Cover the pan and bring to the boil. Reduce the heat and simmer for 25min until the vegetable are nearly tender. Add the chickpeas and apricots and heat through for 5-10min. Stir in basil leaves before serving.
Prepare the couscous by pouring it into a large bowl and adding the hot stock and leaving for 15min. Season, add the coriander then fluff up with a fork.