Methods

1. Preheat the oven to 200°C/Fan 180°C/Gas 4. Place the root vegetables in a roasting tin, pour over 2 tablespoons of olive oil and toss everything together until well coated in the oil. Cook in the oven for 20-25 minutes or until the vegetables are completely tender.
2. Mix all the spices and saffron together in a bowl. Heat 1 tablespoon of oil in a large saucepan then add the spices. Lower the heat and add the garlic and chilli, stirring to combine, and cook for 1-2 minutes.
3. Pour the tinned tomatoes and 400ml of the stock into the pan. Add the chickpeas and apricots and stir to combine. Bring to the boil then reduce the heat and simmer for 15 minutes.
4. Meanwhile, place the couscous in a large heat-proof bowl and add 3 tablespoons of olive oil and the lemon juice and mix well to coat the grains. Pour over the remaining stock and season with salt and pepper. Cover and leave to stand until all the water has been absorbed, about 5-10 minutes.
5. Stir the honey and roast vegetables into the tomato sauce. Stir well and heat through then add half of the chopped coriander. Season with salt and pepper.
6. When the couscous grains have absorbed all the water, fluff up with a fork and mix through the remaining coriander. Serve the stew on a bed of the coriander cous cous.