2 small aubergines
½ tsp ground coriander
1 medium courgette, cut into 1.5cm/½in chunks
2 heaped tbsp roughly chopped fresh coriander, plus extra to garnish
2 heaped tbsp roughly chopped fresh coriander
½ small lemon, juice only
½ small lemon, finely grated zest only
½ medium onion, finely chopped
½ red pepper, deseeded and diced
400g/14oz tin chickpeas, drained and rinsed
227g/8oz tin chopped tomatoes
80g/2¾oz wholegrain couscous
freshly ground black pepper
¼ tsp hot chilli powder
pinch ground cinnamon
½ tsp ground cumin
calorie controlled cooking oil spray
15g/½oz roughly chopped pistachio nuts (alternatively use toasted flaked almonds)
400ml/14fl oz vegetable stock, made with ½ stock cube
½ vegetable stock cube
100g/3½oz fat-free natural yoghurt, to serve