Chickpea Earth Bowl

Pick the mint leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas in a sieve. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board. Chop into 1cm cubes.

Heat a medium frying pan over medium heat (no oil). Once hot, add the flaked almonds and dry-fry, stirring regularly, until toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily. Transfer to a bowl and set aside.

Pop your frying pan back on medium-high heat and add a drizzle of oil. Once hot, add the garlic and fry until fragrant, 1 min. Add the chickpeas and remaining chermoula spice mix and cook for 1 min more. Pour in the chopped tomatoes and season with salt, pepper and a pinch of sugar (if you have any). Bring to the boil and simmer until thickened, 5-6 mins.

Meanwhile, fill and boil your kettle. Put the couscous in a bowl. Pour the boiling water for the couscous (see ingredients for amount) into the bowl, cover tightly with cling film and leave to the side for 10 mins or until ready to serve. Pop the yoghurt into another bowl and stir in half the mint, then season with salt and pepper.