Method

1. Place the couscous in a bowl with 200ml / 7 fl oz. hot stock. Leave for 5 minutes and break up the lumps with a fork

2. Drain the chickpeas and chop the apricots and nuts  

3. Add the remaining hot stock, chickpeas, chopped apricots and nuts to the bowl 

4. Heat the oil in a frying pan and stir-fry the leftover vegetables until piping hot, then add to the couscous  

5. Finely chop the fresh herbs and add to the bowl just before serving 

6. Season to taste