Add a splash of olive oil to a large pan or shallow casserole dish on a medium heat. As soon as the oil is hot, add the onion and cook for 6-8 minutes or until it begins to caramelise.

Next add the garlic and cook for 1-2 minutes or until it begins to brown.

Now add the giant couscous. Cook the couscous for a minute, stirring regularly, then turn the heat up and pour in the white wine. Cook the wine long enough until almost all the liquid has evaporated, which should take about 3-4 minutes.

Pour in roughly 3/4 of the vegetable stock, followed by the nutritional yeast and a pinch of salt. Stir and bring to a boil, then lower the heat and simmer gently with the lid on for 12-15 minutes, or until the couscous is tender. If necessary, top up with more vegetable stock until the couscous is ready and give it a stir every few minutes to prevent the couscous sticking to the bottom of the pan.

Remove the lid and stir in the spinach until it has wilted, then add the chickpeas, zest from half of the lemon and juice from the whole lemon.

Scoop out the coconut cream which has set at the top of the tin of coconut milk and add most of it to the pan, reserving four dollops of the cream for topping later (save the leftover coconut water for smoothies!)

To serve, spoon the couscous into bowls or plates, then top with a dollop of coconut cream, olive oil and a pinch of salt. Enjoy!