Step 1

Bring a small pot of water to a boil, add your couscous, cover the pot and turn off the heat. Allow to sit for 5 minutes. Remove lid, fluff up the couscous using a fork. Set aside.

Step 2

In a large pot over medium heat, heat the olive oil. Add onion and garlic and sauté until onion is translucent, about 4-5 minutes. Add cumin, coriander, salt, pepper, paprika and lemon. Stir. Add tomatoes and simmer for 10 minutes.

Step 3

Add spinach and chickpeas. Stir, allowing the spinach to wilt. Taste, and adjust any seasonings if needed. In the meantime, lightly toast the cashews in a small pan on the stove top. Spread the nuts out in an even layer and heat over medium, shaking often – don't overcrowd.

Step 4

Keep stirring or shaking for about 5 minutes, or until nuts are fragrant and browned.

Step 5

To serve, spoon the couscous into a shallow bowl, then spoon the chickpea and spinach mix over the top. Top with toasted cashews and serve at once.