- Remove the ends from the courgette and carrots and dice finely. Add the couscous to a bowl alongside the boiling water and Bay’s Vegetable Stock and cover with a plate, set aside for 5 minutes.
- In a large non-stick frying pan, add the olive oil, courgettes and carrots and sauté on a high heat for 8 minutes, stirring regularly as they brown. After 8 minutes lower to a medium heat, stir through the turmeric, cumin, cinnamon, coriander seed, paprika, cayenne pepper and salt (omit salt or use less if using stock).
- Stir in the chickpeas and heat through for ~2 minutes. Finally, stir through the couscous, raisins, dried cranberries, and heat for a further 2 minutes. Then mix in the lemon juice and fresh parsley.
- Transfer to a serving platter or to individual plates and garnish with fresh sliced lemons, toasted flaked almonds and fresh parsley.