Cumin-Spiced Cherry Tomatoes + Chickpeas

Method

1. Toast the cumin seeds in a hot pan over a medium heat for 2-3 minutes or until they turn dark brown and begin to smoke. Then transfer to a small bowl and set aside.
2. Return the pan to a low-medium heat and add a generous splash of olive oil. Next slowly add the cherry tomatoes - being careful of the hot oil. Cook for 5-6 minutes or until the tomatoes soften.
3. Meanwhile add the couscous to a mixing bowl with 200ml (6.7 fl.oz) of hot water from a kettle, along with juice from half of the lemon and pinches of salt and pepper. Stir, then cover and set aside.
4. Gently crush the tomates using a masher so their juices pour out into the pan (again, be careful of the hot juices when crushing), then stir in the garlic, chickpeas, toasted cumin seeds from earlier and generous pinches of salt and pepper. Turn the heat up a touch and cook for a minute or two, then stir in the juice from the remaining lemon half.
5. To serve, spoon the yoghurt on a plate, then add the couscous, cucumber and finally the tomato and chickpea mixture. Top with the nigella seeds and coriander, and - if you like - an extra drizzle of olive oil. Yum!