1. Heat the half the olive oil in a large stock pot and fry the onion and garlic with a pinch of salt for a few minutes until soft. Remove from the pan and keep to one side.
2. In a separate frying pan heat the remaining olive oil and fry the aubergine and yellow pepper with some salt until they start to soften and brown slightly.
3. Fry the spices in the stock pot until you start to release the aromas. Return the onion and garlic to the pan and stir with the spices. Add the yellow pepper, aubergine, sultanas and chickpeas and orange zest.
4. Pour in the stock and orange juice then bring to the boil. Once it is simmering, taste to see if it requires any additional seasoning then remove from the heat.
5. Stir in the couscous, cover and leave for 5 minutes or until the liquid has been absorbed.
6. Use a fork to separate the couscous and fluff it up. Remove the cardamom pods, garnish with the fresh mint and serve.
Spruce it Up
Regardless of whether they’re Moroccan or not, throw in whatever vegetables you have lying around in the fridge. Just make sure you give them plenty of time to cook through. If you can afford to grab some, then a handful of pomegranate seeds would also work wonderfully here.