a) Fill and boil your kettle.

b) Roughly chop the apricots.

c) Peel and grate the garlic (or use a garlic press).

d) Drain and rinse the chickpeas in a sieve.

a) Heat a drizzle of oil in a medium saucepan on medium heat. Add half the garlic and stir-fry for 30 secs.

b) Pour the boiling water for the couscous (see pantry for amount) into the pan and bring back to the boil.

c) When boiling, remove from the heat and stir in the couscous and half the veg stock paste.

d) Pop a lid on the pan and leave to the side for 8-10 mins or until ready to serve.

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

b) Once hot, add the baharat, tagine paste, chopped apricots and remaining garlic. Cook, stirring, for 30 secs.

a) Stir the remaining veg stock paste, tomato puree, sugar and water for the sauce (see pantry for both amounts) into the pan. Season with salt and pepper.

b) Add the chickpeas and simmer until the sauce has thickened slightly, 4-5 mins.

c) Stir in the spinach a handful at a time until wilted and piping hot, 2-3 mins.

a) While the stew cooks, roughly chop the mint (stalks and all).

b) Crumble the Greek style salad cheese into small pieces.

c) When ready, fluff up the couscous with a fork and stir through the mint.

d) Taste the couscous and add salt and pepper if needed.

a) Taste the stew and add salt and pepper if needed. Add a splash of water if you feel it needs it.

b) Serve the mint couscous in bowls and spoon the spinach and chickpea stew on top.

c) Scatter over the Greek style salad cheese to finish.

Enjoy!