Step 1 Sauté the onion, garlic and capsicum in a large pan. When soft add the chopped tomatoes, stock, herbs and chilli. Stir in the chickpeas, salt and pepper and simmer for 5 minutes. Step 2 Remove from the heat and stir in the couscous, chopped coriander and lemon juice. Set aside for 5 minutes to allow the couscous to swell. Adjust the seasoning and serve warm or cold.