Step 1 Heat oil in a large saucepan over medium heat. Add onion and cook for 5 minutes, until softened. Add tomatoes, stock, chilli, sultanas, carrots and cabbage. Bring to the boil, reduce heat and simmer, covered, for 15 minutes, or until tender.
Step 2 Meanwhile, place broad beans into a bowl and cover with boiling water. Stand for 1 minute. Drain and rinse under cold running water. Peel off outer skin and discard. Reserve peeled broad beans.
Step 3 Place couscous into a medium bowl, pour over 2 cups boiling water and cover. Soak for 2–3 minutes, until water is absorbed. Fluff with a fork and stir through chopped parsley.
Step 4 Add zucchini, chickpeas and broad beans to tomato mixture. Cook for 1–2 minutes, until zucchini is tender. Serve couscous topped with vegetable mixture, yoghurt and parsley.