Couscous with seven vegetables

1 Heat oil in a large saucepan over a medium-high heat. Add onions and cook for 5 minutes until softened. Add tomatoes, stock, chilli flakes, sultanas, carrots and cabbage. Bring to the boil, reduce heat and simmer, covered, for 15 minutes or until tender.

2 Meanwhile, place broad beans in a bowl and cover with boiling water. Stand for 1 minute. Drain then rinse under cold running water. Peel off outer skin and discard. Set beans aside.

3 Place couscous in a medium-sized bowl. Pour over 2 cups boiling water and cover. Soak for 2-3 minutes until water is absorbed. Fluff with a fork and stir through first measure of parsley.

4 Add courgettes, chickpeas and broad beans to tomato mixture. Cook for 1-2 minutes until courgettes are tender. Serve couscous topped with vegetable mixture, yoghurt and parsley.