Spicy chickpea and caramelised onion couscous
- Place couscous in a bowl and stir in turmeric. Heat stock to boiling and pour over couscous. Stir briefly to combine, then cover with plastic wrap and set aside to steam for 10 minutes.
- At the same time, heat oil in a frying pan. Add onion and cook over a medium heat for 10 minutes until golden brown and caramelised. Add chickpeas and cook for a few minutes more to heat through.
- Fluff up couscous with a fork. Stir caramelised onion and chickpeas into steamed couscous. Season with salt and pepper to taste and serve scattered with coriander