Moroccan-Style Chickpea, Carrot & Tomato Tray Bake With Couscous

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Combine the baharat, cumin seeds and ground cinnamon with 2 tbsp [4 tbsp] olive oil and a generous pinch of salt and pepper in a small bowl – this is your spice rub

Top, tail, peel and cut the carrots into batons

Peel and cut the red onion[s] into wedges

Drain and rinse the chickpeas

Add the carrot batons, cherry tomatoes, red onion wedges and drained chickpeas to a baking tray (or two!)

Pour over the spice rub and give everything a good mix up

Put the tray[s] in the oven for 25-30 min or until the chickpeas are golden and the vegetables are tender - this is your Moroccan-style chickpea, carrot & tomato tray bake

While the chickpeas and vegetables are in the oven, boil a kettle

Add the couscous, sun-dried tomatoes and sultanas to a heatproof bowl with 200ml [400ml] boiling water, cover and set aside

Chop the dill finely, including the stalks

Combine the chopped dill with the natural yoghurt in a small bowl and give it a good mix up – this is your dill yoghurt

Chop the parsley finely, including the stalks

Fluff the softened couscous with a fork – this is your sun-dried tomato & sultana couscous