Ingredients:  
1 tsp olive oil
1 thick slice of onion, finely chopped
1 tomato, peeled and chopped into small pieces
50g/2oz courgette, chopped into small pieces
2-3 drops of ketchup
1 tbsp couscous

Method:
1. Put the couscous in a small cup, add 3 tbsp boiling water, cover tightly with clingfilm and leave to stand for 10 mins.
2. Heat the olive oil in a small non-stick pan, add onion and gently cook for one minute.
3. Add tomato, courgette and 1 tbsp water, cover and gently cook for 8-10 mins. Puree until smooth.
4. Stir in the ketchup and couscous and serve.

(Suitable for freezing)