Cut the head of broccoli into bite-sized florets, rinse under cold water and pat dry, roughly chop the onion, roughly chop the red bell pepper and thinly slice the garlic

Add 1 cup vegetable broth into a small sauce pan, season with a little sea salt and heat with a medium heat

At the same time, heat a large fry pan with a medium heat and add in a generous 2 tbsp extra virgin olive oil

After 1 minute, add in all the chopped vegetables, mix with the olive oil, after 5 minutes and the onion is translucent, add in the can of chickpeas (drained & rinsed), the raisins, cinnamon powder and saffron, season with sea salt & black pepper and gently mix together, then add in ½ cup cold water and 2 bay leafs, place a lid on the pan and lower to a low heat

Once the broth comes to a boil in the sauce pan, add in 1 cup couscous, quickly mix together, then place a lid on the pan and remove from the heat, after 5 minutes remove the lid and fluff the couscous with a fork, transfer into shallow bowls

After simmering the vegetables and chickpeas for 10 minutes, remove from heat, add the mixture over the couscous and sprinkle with finely chopped parsley, enjoy!