Spinach and Chickpea Moroccan Style Stew

a) Pour the boiling water for the couscous (see ingredients for amount) into a saucepan and bring back to the boil.b) When boiling, remove from the heat, stir in the couscous and half the veg stock powder.c) Pop a lid on the pan and leave to the side for 8-10 mins or until ready to serve.

a) Heat a large frying pan on medium high heat (no oil). Once hot, add the flaked almonds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Remove from the pan to a bowl.b) Pop your pan back on medium high heat and add drizzle of oil.c) Once hot, add the onion and cook until softened, 4-5 mins. Stir occasionally.d) Stir in the garlic, tagine paste and dried apricots. Cook for 1 minute.

a) Stir in the passata, water (see ingredients for amount) and remaining stock powder.b) Season with salt and pepper and add the sugar (see ingredients for amount).c) Add the chickpeas and simmer until the sauce has thickened slightly, 4-5 mins.d) Stir in the spinach in handfuls and cook until wilted and piping hot, 2-3 mins.TIP: Add a splash of water if you feel it needs it.

While the stew cooks, roughly chop the parsley (stalks and all).Fluff up the couscous with a fork and stir through a drizzle of oil and half the parsley.Taste the couscous and add salt and pepper if you feel it needs it.