a) Boil a full kettle.

b) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.

c) Halve the baby plum tomatoes. 

a) Put the couscous in a large bowl. 

b) Pour in the boiled water for the couscous (see pantry for amount).

c) Stir in half the vegetable stock paste, then cover tightly with cling film. 

d) Leave to the side for 10 mins or until ready to serve.

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the pepper and tomatoes. Season with salt and pepper.

c) Cook, stirring occasionally, until softened, 4-5 mins. 

d) Meanwhile, drain and rinse the chickpeas in a sieve. Peel and grate the garlic (or use a garlic press).

a) Once the veg has softened, lower the heat.

b) Stir in the tomato puree and garlic. Cook, stirring, for 1 min more.

c) Add the chermoula spice mix, chickpeas, cashew butter, sugar and water for the sauce (see pantry for both amounts) and the remaining vegetable stock paste.

d) Stir together well until the cashew butter is well combined with the sauce.

a) Bring the stew to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

b) While it simmers, crumble the Greek style salad cheese. 

c) Once the stew is ready, remove from the heat and season with salt and pepper. Add a splash more water if it's a little thick.

a) Fluff up the couscous with a fork and share between your bowls.

b) Spoon over your chickpea, tomato and cashew stew.

c) Sprinkle over the cheese and flaked almonds to finish. 

Enjoy!