Chermoula Spiced Chickpeas

While the pumpkin is roasting, thinly slice the red onion. In a small bowl, combine the rice wine vinegar, the water (for the onion) and a good pinch of sugar and salt. Add 1/2 the onion, stir to combine and set aside until serving. Finely chop the garlic (or use a garlic press). Trim and halve the green beans. Drain and rinse the chickpeas. Roughly chop the tomato. Roughly chop the parsley.

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and the vegetable stock and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the green beans and cook, tossing regularly, until tender, 4-5 minutes. Transfer the green beans to the saucepan with the cooked couscous. Return the frying pan to a medium-high heat. Add the butter and remaining onion and cook, stirring, until softened, 3-4 minutes. Add the chermoula spice blend and remaining garlic and cook until fragrant, 1 minute. Add the chickpeas and crushed & sieved tomatoes (see ingredients list) and cook, stirring, until thickened, 2-3 minutes. Season to taste with salt and pepper.

Drain the pickled onion. In a medium bowl, combine the pickled onion, tomato and parsley. Drizzle with olive oil and toss to combine. Season to taste with salt and pepper. Stir the roasted pumpkin and almonds through the couscous and green beans. Season to taste with salt and pepper.