1 Fry the courgette and aubergine in olive oil until lightly browned, and set aside. Heat 6 tbsp olive oil in a pan. Add the cumin, coriander, paprika and turmeric and stir round in the oil.

2 Add the couscous, stir, pour in the stock, cover and put in a warm place for five minutes. Fork through the cous cous and mix in the courgette and aubergine. Add the tomatoes, coriander, onion and mint. Serve with the tagine.