heat oil and fry onions and carrot, 10 minutes.

Add spices and garlic, fry for 2 more minutes.

Add dried fruits, bay leaf, and stock, turn to low and simmer for 20 minutes. About half way in (or so), add courgette and chick peas.

Make couscous by combining twice as much boiling water as couscous in pyrex. Microwave for 30 seconds, then let stand. Stir in butter when all liquid has been absorbed.

Remove bay leaf from pan and serve the sauce on a bed of couscous. Serving suggestion: Add toasted pitas and hummus.