Wash and roughly chop the carrots, courgettes and green beans in bite size pieces. Rinse and drain the chickpeas, and reserve for later. Peel and finely chop the onions and the garlic. In a big pan, add a drizzle of olive oil and put on a low heat. Once hot, add the chopped onions and cook until onions are soft, then add the garlic.
Add the ras-el-hanout, the cumin and the cinnamon to the pan, and stir until the onions and garlic mix is well coated.
Boil a kettle. Dissolve your vegetable stock cube in 1L of boiling water with the tomato purée, then add to the pan. Once it is boiling, add first the carrots, reduce the heat and let cook for about 5 min, or until the carrots are soft, but not completely cooked.
Then add the chopped courgettes and green beans. Cook for about 20 min or until all vegetables are cooked and soft. Add the chickpeas and the sultanas, and cook for another 5 min. When the mix is cooked and ready, roughly chop the whole bunch of coriander, and add it to the pan.
In the meantime, prepare the couscous as per instructions on the packet. Usually, you just have to cover it with hot water, and let it absorb it for about 10 min. Salt and pepper. You can also add some olive oil (or any other vegetable oil of your choice) to make it more fluffy.
Serve on a plate, with a bit of couscous, the vegetables and the broth on top. Add shredded almonds, or dried apricots or even pine nuts if you'd like and enjoy!