1. Preheat the oven to 180º/160º fan.
2. In a baking dish, roast the chopped red pepper with 1 tbsp olive oil and 1 tsp honey or agave, making sure the pepper is evenly coated. Roast for 20 minutes.
3. Place the couscous in a bowl or dish, add the Ras el Hanout, salt & pepper and 200ml of boiling water. Stir and cover with a lid or plate and leave to swell. The water should just cover the top of cous cous.
4. Finely chop the spring onions and garlic separately in your Dualit Hand Blender chopping bowl.
5. Heat a frying pan and add a tablespoon of olive oil. Add the chopped garlic, curry powder and two thirds of the chopped spring onions and fry for 1 minute.
6. Add the drained chickpeas to the frying pan and stir to coat in the spices and ingredients.
7. Use the back of a spoon or potato masher to roughly crush some of the chickpeas whilst in the pan, you will be breaking them down not mashing and keeping half of them intact.
8. Fry for a few minutes and continue to stir.
9. Transfer the couscous to a large serving bowl and use a fork to break up any large clumps of couscous.
10. Add the curried chickpea mix to the bowl along with the chopped red pepper and any excess oils. Add salt and pepper to taste.
11. Chop the coriander leaves and cube the avocado. Add these to the bowl with the remaining spring onions and combine.
12. Squeeze the juice of one lemon over the entire dish and serve warm.

Top tips...

• This salad is delicious hot or cold or exceptional in a toastie.
• The salad will keep for a few days if stored in an airtight container and refrigerated.
• For a chunkier salad, leave the chickpeas whole.
• Choose agave nectar in place of honey to make this a tasty dish suitable for vegans