Saffron Couscous with Vegetables & Pine Nuts

• 2 tablespoons olive oil
• ½ onion, chopped
• 1 x 400 g (

Heat 1 tablespoon of the oil in a pan and cook the onion until soft and golden, about 10 minutes. Add the chickpeas, carrot, pumpkin and zucchini and stir to coat in the oil. Add the stock and saffron, season with salt and pepper and bring to the boil. Reduce the heat and simmer until the vegetables