Instructions

1. Measure out the spice into a small bowl.
2. Cut the onion in half then slice it into thin strips.
3. Dice the pepper and zucchini into 1 cm cubes.
4. In a large, heavy-based pan fry the spices (with no oil) for 2-3 minutes until fragrant, and add the oil and onion.
5. Lower the heat and fry the onion until soft, then add the peppers and courgette pieces and fry for 5 minutes. When the vegetables are softened but still al-dente, add the raisins, chickpeas and orange peel, then season to taste with salt & pepper.
6. Pour in the chicken soup and orange juice, bring to the simmer.
7. Stir in the couscous, cover with a lid and turn off the heat. Rest for 5/8 minutes, then loosen with a fork, and stir through the mint leaves.
8. Serve warm.