Extra-virgin olive oil
1 onion, peeled and chopped
1 clove of garlic, peeled and crushed
1 tsp ground cumin
1 tsp chili powder
1 red pepper, deseeded and chopped
125g courgettes, squash or any seasonal vegegable, diced
200g tomatoes (small can)
- Heat oil in a heavy bottomed pan and stir-fry the garlic and onion with cumin and chili powder for about 2 minutes. Add the pepper and courgette and cook for a further 2 minutes, stirring continuously.
- Pour in the tomatoes, bring to the boil and simmer for about 10 minutes, stirring as required.
- Pour couscous in a small bowl and add boiling water until the couscous is covered. Cover bowl with plate for 5/10 minutes. Fork through when all water is absorbed.
- Plate the couscous and pour sauce over.
- Serves two.