Moroccan Chickpea Tagine

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

Add the chickpeas, tomato paste and mango chutney to the frying pan and cook, stirring, until combined, 1 minute. 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 until thickened slightly, 5 minutes. 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, then place a lid on the saucepan and remove from the heat. Leave until all the water has absorbed, 5 minutes. Fluff up with a fork and stir through 1/2 the parsley. Set aside, uncovered, to cool slightly.

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. Toss to combine.