Prep time 10 mins Cooking time 15 mins Serves 4 1 tbsp olive oil 1 onion, thickly sliced 1 red pepper, seeded and roughly chopped 4 aubergines, sliced 2 courgettes, halved lengthways, sliced 2 garlic cloves, crushed 1 tsp ground cumin 400g canned whole tomatoes 400g canned chickpeas, rinsed and drained 1/4 cup chopped coriander 300g couscous, prepared according to instructions on the package micro herbs, to serve 1 Heat the olive oil in a large, deep frying pan over medium-low heat. Add onion, pepper, aubergines and courgettes and fry for 2-3 minutes. 2 Add garlic and cumin. Cook, stirring, for a further minute then stir in the canned tomatoes. Season with salt and pepper. Bring to a simmer and cook for 8-10 minutes or until vegetables are quite tender. 3 Once the vegetables are tender, add the chickpeas and coriander and cook for 2 minutes to warm through. 4 Place the prepared couscous in a serving dish and top it with aubergine tagine. Blend lightly and garnish with micro herbs before serving.