Chermoula Spiced Chickpeas

While the pumpkin is roasting, thinly slice the red onion. In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add 1/2 the onion and enough water to submerge. Stir to combine and set aside until serving. Finely chop the garlic (or use a garlic press). Trim and halve the green beans. Drain and rinse the chickpeas. Roughly chop the tomatoes. Roughly chop the parsley.

Heat a drizzle of olive oil in a medium saucepan over a medium-high heat, add 1/2 the garlic and cook until fragrant, 1 minute. Add the water (for the couscous), crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.

Heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the green beans and cook, tossing regularly, until tender, 4-5 minutes. Transfer the green beans to the couscous. Return the pan to a medium-high heat and add the butter. Add the remaining onion and cook, stirring, until softened, 3-4 minutes. Add the chermoula spice blend and remaining garlic and cook until fragrant, 1 minute. Add the chickpeas and crushed & sieved tomatoes and cook, stirring, until thickened, 2-3 minutes. Season to taste with salt and pepper. TIP: Add a dash of water to loosen if you like!

Drain the pickled onion. Place the pickled onion, tomatoes and parsley in a bowl. Drizzle with olive oil and toss to combine. Season to taste with salt and pepper. Stir the roasted pumpkin and almonds through the couscous. Season to taste with salt and pepper.