Vegetable Cous Cous

Ingredients

8 oz quick cook cous cous
8 oz aubergine - cubed
6 oz courgettes - diced
6 oz carrots - diced
1 large onion - diced
1 tbsp olive oil
2 cloves garlic - crushed
2 tsp ground cumin
1/2 tsp mild chilli powder
1/2 tsp ground ginger
4 tbsp tomato puree
1 bay leaf
1 can chick peas (drained and rinsed)
1 1/4 pts vegetable stock
seasoning

Method

Moisten cous cous according to packet instructions.  Heat oil in a saucepan (over which a steamer will fit).  Add onion, garlic, carrots and spices and cook gently for about a minute.  Add tomato puree, bay leaf, aubergine, courgette and chick peas.  Stir in stock.  Cover and bring to the boil then uncover and boil rapidly for 8 mins.  Meanwhile fork the cous cous to break up lumps and spread in a steamer (I use a large sieve which fits over my saucepan).  Put the steamer over the boiling pan, cover and cook for 5 mins or until the vegetables are tender, the sauce is well reduced and the cous cous is very hot.  Check the seasoning.
Spoon the cous cous into a warmed serving dish and fork through.  Pile vegetables and sauce on top.