Fill your kettle and boil it. Trim and roughly chop the aubergines into bite-sized chunks. Place a deep frying pan or wok on a medium-high heat and add 2 tbsp olive oil. Add the aubergine chunks and fry, stirring often, for 5 mins till browned all over.

While the aubergines fry, peel and finely chop the onion. Trim the dry ends off the celery stick and finely slice them. When the aubergines are browned, add the onion and celery to the pan with 2 tbsp water and a good pinch of salt. Turn the heat down a little. Fry, stirring often, for 5 mins till the veg look glossy.

Meanwhile, tip the couscous into a heatproof bowl. Pour in 300ml boiling water, stir to mix, then place a plate over the bowl. Set aside for 8-10 mins till the couscous has sucked up all th water and become tender.

Tip the saffron powder into the aubergines and stir to coat them. Add the tomato sauce and 250ml boiling water. Give everything a good stir. Put a lid on the pan, bring to the boil, then turn the heat down and simmer for 8 mins till the sauce has thickened a little and the veg are tender.

In a separate dry frying pan, toast the pine nuts for 2-3 mins till golden brown. Tip out into a bowl or onto your chopping board and set aside to cool.

Taste the aubergine stew and add a pinch more slat if you think it needs it. Fluff the couscous with a fork and divide between 2 warm bowls. Top with the aubergine stew and the pine nuts and serve.