Warmth the oil in a big saucepan over a medium warmth. Add the onion and prepare dinner for five minutes, stirring usually till the onion softens.

1 tbsp oil, 1 onion

Add the chickpeas, garlic, salt, pepper, cumin, paprika and celery salt and stir collectively. Cook dinner for an extra 5 minutes, till the spices launch their perfume and the chickpeas have warmed via.

397 g (14oz) can chickpeas, 2 cloves garlic peeled and minced, ½ tsp salt, ½ tsp black pepper, 1 tsp cumin, ½ tsp paprika, ½ tsp celery salt

Add the couscous and sizzling inventory. Stir and convey to the boil, then place a lid on the pan, flip off the warmth and go away for five minutes.

175 g (1 cup) dried couscous, 400 ml (1+⅔ cups) sizzling vegetable inventory

In the meantime, use a pointy knife to chop the pores and skin from the oranges. Reduce the oranges into segments, over a bowl (reserve any juice the catches within the bowl).

2 oranges

Take the lid off the pan and pour the reserved orange juice into the pan. Fluff up the couscous utilizing two forks.

Add the pink and inexperienced peppers, tomatoes, spinach, apricots, scallions, parsley and pomegranate seeds. Toss collectively and switch to a serving bowl.

1 pink bell pepper, 1 inexperienced bell pepper, 2 massive tomatoes, 60 g (2 cups) packed child spinach leaves, 95 g (¾ cup) dried apricots, roughly chopped, 2 spring onions, 60 g (½ cup) packed parsley, chopped, Seeds (arils) from quarter of a pomegranate

Serve topped with the remaining parsley and pomegranate.

30 g (½ cup) packed parsley, chopped, Seeds (arils) from quarter of a pomegranate