Cook onion and coriander root until soft, add spices and saffron and cook for another 2 minutes. Add carrots, eggplant, capsicum, pumpkin, sweet potatoes, chopped tomatoes and chickpeas, mix to combine. Cook for 2-3 minutes then add stock and let it simmer for 20 minutes.

Add zucchini and beans and cook for another 10 minutes until all vegetables are tender.

Meanwhile prepare couscous according to instructions on package.