Step: 1/12

Wash the celery and thinly slice diagonally.

Step: 2/12

Peel and slice the carrots.

Step: 3/12

Peel, deseed and chop the peppers.

Step: 4/12

Wash and halve the sugar snaps.

Step: 5/12

Wash the asparagus, peel the lower end and cut the stalks into bite-size pieces.

Step: 6/12

Heat the oil in a pan and cook the carrots and peppers. Add the ginger and cook briefly. Add 200ml stock.

Step: 7/12

Add the celery and cook briefly.

Step: 8/12

Add the sugar snaps and asparagus. Stir in the garlic, lemon zest and cinnamon and cook for 5 minutes.

Step: 9/12

Boil the remaining stock. Add the curry powder.

Step: 10/12

Stir, boil again and season with salt and pepper.

Step: 11/12

Pour over the couscous in a bowl and leave to stand for 10 minutes (or according to the pack instructions).

Step: 12/12

Fluff up the couscous with a fork. Remove the lemon zest and cinnamon from the vegetables if necessary. Spread the couscous on warm plates and top with the vegetables. Serve immediately.