CousCous Royalish (serves 4-6)

This can easily be a vegetarian dish, just change the stock cube and omit the meat.
For this recipe, you will need:

2 medium onions, roughly chopped
4 carrots, chopped into 3cm chunks
100g fresh spinach leaves
1 zucchini (courgette) chopped into 3cm chunks
3 cloves, garlic, sliced finely
3 stalks celery, chopped into 3cm chunks
2 lamb stock cubes (vegetable for the vegie version)
4 medium potatoes, quartered.
1 large chicken breast fillet, skin off, sliced thinly.
425g tinned chickpeas, drained.
1/2 tsp cumin powder
1/2 tsp dried mint
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1 Tbs harissa (if none then 1/4 tsp chili powder)
1 - 2 Tbs honey
750-1000mL water (depends on how soupy you want it)

1. Place all ingredients in the pressure cooker, on a high heat setting, cook under pressure for 12 minutes.
2. Allow the cooker to depressurise by itself.(If you are unfortunate enough not to have a pressure cooker - go and by one!) OR ... simmer on the stove for 40 - 50 minutes.)
3. Cook couscous according to the instructions on the pack, omitting any oils or fats.
4. Serve couscous with the sauce that you have just so lovingly created.