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Export 13 ingredients for grocery delivery
Step 1
Heat a little olive oil in a large deep frying pan over medium-low heat. Add the onion, capsicum, eggplant and zucchini and cook for 2-3 minutes. Add the garlic and cumin. Cook, stirring, for a further minute then stir in the canned tomatoes. Add salt and pepper to taste. Bring to a simmer and cook for 8-10 minutes or until vegetables are quite tender.
Step 2
Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups boiling water. Cover with plastic wrap and stand for 5 minutes. Remove plastic wrap from the couscous and add 1 tablespoon olive oil, and salt and pepper, fluffing up with a fork to separate the grains.
Step 3
Once the vegetables are tender, add the chickpeas and coriander and cook for 2 minutes to warm through.
Step 4
Serve the couscous topped with the vegetable tagine and scatter with chopped flat-leaf parsley, to serve.
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