a) Fill and boil your kettle.
b) Halve, peel and thinly slice the red onion.
c) Roughly chop the apricots. Peel and grate the garlic (or use a garlic press).
d) Drain and rinse the chickpeas in a sieve.

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 and stir in the couscous and half the veg stock paste.
c) 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 onion and cook until softened, 4-5 mins. Stir occasionally.
c) Stir in the garlic, tagine paste and chopped apricots. Cook for 1 min.

a) Stir in the passata, baharat spice, water for the sauce (see ingredients for amount) and remaining veg stock paste.
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 a handful at a time and cook until wilted and piping hot, 2-3 mins.

a) While the stew cooks, roughly chop the parsley (stalks and all).
b) Crumble the Greek style salad cheese into small pieces.
c) Fluff up the couscous with a fork and stir through a drizzle of olive oil and half the parsley.
d) Taste the couscous and add salt and pepper if needed.

a) Taste the stew and add salt and pepper if needed. TIP: Add a splash of water too if you feel it needs loosening up a bit.
b) Serve the couscous in bowls and spoon the stew on top.
c) Scatter over the Greek style salad cheese and remaining parsley to finish. Enjoy!