Wash the celery and thinly slice diagonally.
Peel and slice the carrots.
Peel, deseed and chop the peppers.
Wash and halve the sugar snaps.
Wash the asparagus, peel the lower end and cut the stalks into bite-size pieces.
Heat the oil in a pan and cook the carrots and peppers. Add the ginger and cook briefly. Add 200ml stock.
Add the celery and cook briefly.
Add the sugar snaps and asparagus. Stir in the garlic, lemon zest and cinnamon and cook for 5 minutes.
Boil the remaining stock. Add the curry powder.
Stir, boil again and season with salt and pepper.
Pour over the couscous in a bowl and leave to stand for 10 minutes (or according to the pack instructions).
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.