Total cooking and preparation time approximately 20 minutes

Serves 4

Ingredients

2 tbsp olive oil
1 small onion, finely chopped
1 tsp cumin
½ tsp cayenne pepper
½ tsp cinnamon
2 tsp garlic granules
1 large carrot, cut into chunks
1 courgette, sliced
8 oz tin chickpeas, drained
1 red pepper, chopped
¼ cup dried apricots, quartered
1 pint hot vegetable stock
½ tsp salt
½ tsp coarse ground black pepper
1 lb couscous
1½ pint boiling water
2 tbsp dried coriander leaves

Method

1. Heat the oil in a large frying pan on a moderate heat and fry the onion and garlic gently for about 5 minutes until softened but not browned.
2. Stir in the cumin, cayenne pepper and cinnamon. Fry for about a minute, stirring continuously.
3. Add the carrot, courgette, chickpeas, red pepper and apricots, and fry for about another 2 minutes, stirring occasionally.
4. Pour in the stock, add the salt and pepper, bring to the boil, and cook for further 10 minutes.
5. Meanwhile, put the couscous into a bowl, stir in the coriander and water and leave to soak.
6. Fluff up with a fork and serve with the vegetables and broth spooned over the top, accompanied by crusty bread.