Moroccan-Style Chickpea Stew With Lemony Couscous

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Drain and rinse your chickpeas

Once hot, add the drained chickpeas to the pan with your ras el hanout and ground coriander and cook for 2-3 min or until fragrant

Dissolve your vegetable stock mix in 100ml [150ml] [200ml] boiled water - this is your stock

Add your couscous to a heatproof bowl and pour over the stock

Cover with a tea towel and set aside to soften until serving

Meanwhile, add your roasted garlic paste to the pan with your finely chopped tomatoes, diced apricots, sultanas, chopped tomatoes and 100ml [150ml] [200ml] boiled water

Bring to the boil and cook for 2-3 min further or until the sauce has reduced – this is your Moroccan-style chickpea & apricot stew

Tip: Add a splash of water if it's looking a little dry!

Fluff the softened couscous with a fork

Cut your lemon[s] into wedges

Add a squeeze of lemon juice – this is your lemon couscous