Heat the olive oil in a large frying pan over medium heat (about 180 °C). When the oil shimmers, add the carrots first; you’ll hear a gentle sizzle and notice the bright orange colour turning slightly softer after 3‑4 minutes.

Stir in the bell peppers, cauliflower, green beans and courgette. The pan should fill with a colourful chorus, and the vegetables will emit a sweet, earthy aroma as they begin to caramelise. Cook, stirring occasionally, for another 5 minutes.

Push the vegetables to the side of the pan and add the spices—cumin, coriander, cinnamon, ginger, smoked paprika and turmeric. Let them toast for about 30 seconds; you’ll smell a warm, nutty perfume and see the oil turn a deeper, richer hue.

Mix the vegetables and spices together, then pour in the diced tomato. The tomato will soften quickly, releasing a fresh, tangy scent. Cook for 2 minutes until the mixture looks glossy.

Pour the vegetable stock over the pan, scraping any bits stuck to the bottom. Bring the liquid to a gentle boil, then lower the heat to a simmer. Let everything bubble softly for 8‑10 minutes, or until the vegetables are tender but still retain a slight bite. You’ll hear a faint bubbling sound and see the broth reduce slightly, concentrating the flavours.

While the vegetables finish, place the couscous in a heat‑proof bowl. Once the stock has simmered, drizzle half of it over the couscous, covering it completely. The steam will rise, and the couscous will absorb the liquid, becoming light and fluffy within 5 minutes. Fluff with a fork, then fold the couscous into the pan with the vegetables, ensuring every grain is coated with the spiced broth. Taste and adjust seasoning with salt and pepper.

Remove the pan from the heat and let it rest for 3 minutes; this short rest allows the flavours to meld and the couscous to settle. Sprinkle the chopped cilantro or parsley on top, and serve straight away.