Drizzle some olive oil into a frying pan and add the carrots and courgettes. Add the spices and cook and stir for 8 minutes on a medium heat. Add the tomato purée, chickpeas, tomatoes, spring onions and seasoning.
Meanwhile, bring 500ml vegetable stock to the boil and add a pinch of saffron. Pour the couscous into a bowl and add a drizzle of olive oil. Add the boiling vegetable stock and pour over the couscous until covered. Leave for 10 minutes until all of the stock has been absorbed and then fluff with a fork.
Add the vegetables to the couscous and stir in the sultanas. Chill in the fridge for 1 hour before serving.