Moroccan beans with broccoli couscous

Moroccan Beans

½ tsp	Chilli powder
2 Tbsp	Olive oil
1	Onion, large, finely sliced
1 tsp	Ground coriander
400 g	Chopped tomatoes, canned
1 tsp	Ground cumin
½ tsp	Ground turmeric
1 tsp	Ground paprika
400 g	Chickpeas, rinsed and drained
½ cup	Water, cold
400 g	Four bean mix, rinsed and drained (Main)
1	Salt & freshly ground pepper, to season

Broccoli Couscous

¾ cup	Water, boiling
¾ cup	Couscous (Main)
1 head	Broccoli, small, coarsely chopped (Main)

Directions

1. Heat oil in a large frying pan, add sliced onion and cook for 8 minutes to soften. Add spices and cook for 2 minutes more. Add tomatoes and water then bring to the boil, turn down the heat and simmer for 5 minutes, stirring regularly.
2. Add chickpeas and four bean mix and cook for 5 minutes more, stirring regularly. Season with salt and pepper, to taste.
3. At the same time, place the couscous in a bowl and pour over boiling water. Cover and leave to steam and soften for 10 minutes. Cook broccoli in boiling, salted water for three minutes, then drain well.
4. Fluff up couscous with a fork, stir through broccoli and season with salt and pepper to taste. Serve beside Moroccan beans.