Fruity chickpea pilaf

Takes 45min serves 4

good pinch saffron 400ml hot vegetable stock 1tbsp oil 1tbsp coriander seeds, lightly crushed 1⁄2tbsp cumin seeds, lightly crushed 1 leek, halved and sliced 200g giant wholewheat couscous 150g dried apricots, roughly chopped 400g can chickpeas 50g toasted flaked almonds 1 large handful parsley, chopped lemon wedges and extra virgin olive oil, to serve

Put the saffron and stock in a jug and set aside. Heat the oil in a pan over a medium heat, add the coriander and cumin seeds and fry for 1min. Add the leek and sauté until lightly browned. Add the couscous, apricots and stock. Bring to the boil, then reduce to a simmer. Cover and leave for 12min. Take off the heat and leave – still covered – for 10min. Add the chickpeas, return to the heat and stir until heated through. Season well and stir in the almonds and parsley before serving.

can’t find giant WHOLEWHEAT couscous? YOU can substitute With 250g Of nutty-tasting basmati rice instead