Moroccan Chickpea Tagine

Return the frying pan to a medium-high heat along with a drizzle of olive oil. Add the onion and cook, stirring, for 3-4 minutes, or until softened. Add the garlic and chermoula spice blend (see ingredients list) and cook for 1 minute, or until fragrant.

Add the chickpeas, tomato paste and mango chutney to the frying pan and cook, stirring, for 1 minute, or until well combined. Add the diced tomatoes with garlic & olive oil, zucchini and crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Stir, then reduce the heat to medium and simmer for 5 minutes, or until thickened slightly. Season to taste with salt and pepper.

While the sauce is simmering, add the water to a medium saucepan, crumble in the remaining vegetable stock (1/2 cube for 2 people / 1 cube 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 for 5 minutes, or until all the water is absorbed. Fluff up with a fork and stir through 1/2 the parsley. Set aside uncovered.

While the couscous is cooking, cut the tomato and cucumber into 1cm pieces. Place in a medium bowl with the vinegar, the remaining parsley, a drizzle of olive oil and a pinch of salt and pepper. Stir to combine.