Sort ingredients
deecee
QR Code
Listen
Pdf
Place the couscous in a large bowl. Crumble the stock cube into a measuring jug, pour in 350ml/12fl oz hot water and stir to combine. Pour the stock and 1 tablespoon oil into the bowl of couscous and season with salt and pepper. Stir and cover with a plate, then set aside for 10 minutes until the grains are cooked and have absorbed the water. Fluff with a fork to separate the grains.
Heat the remaining oil in a large saucepan over a medium heat and add the onion. Season with salt and pepper and fry for 7–8 minutes until slightly coloured. Add the chickpeas, spices, herbs, vinegar and ½ teaspoon freshly ground black pepper. Stir gently for a few minutes to infuse the flavours before adding the spinach. Cook for a further 2 minutes.
Remove from the heat and add the couscous. Squeeze over the lemon juice and give everything a quick stir to combine.