Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes, stirring often until the onion softens.
1 tbsp oil, 1 onion
Add the chickpeas, garlic, salt, pepper, cumin, paprika, and celery salt and stir together. Cook for a further 5 minutes, until the spices release their fragrance and the chickpeas have warmed through.
400 g (14 oz) can chickpeas, 2 cloves garlic, ½ tsp salt, ½ tsp black pepper, 1 tsp cumin, ½ tsp paprika, ½ tsp celery salt
Add the couscous and hot stock. Stir and bring to the boil, then place a lid on the pan, turn off the heat and leave for 5 minutes.
175 g (1 cup) dried couscous, 400 ml (1 2/3 cups) hot vegetable stock
Meanwhile, use a sharp knife to cut the skin from the oranges. Cut the oranges into segments, over a bowl (reserve any juice the catches in the bowl).
2 oranges
Take the lid off the pan and pour the reserved orange juice into the pan. Fluff up the couscous using two forks.
Add the red and green peppers, tomatoes, spinach, apricots, scallions, parsley, and pomegranate seeds. Toss together and transfer to a serving bowl.
1 red bell pepper, 1 green bell pepper, 2 large tomatoes, 60 g (2 cups) packed baby spinach leaves, 95 g (3/4 cup) dried apricots, 2 spring onions, 60 g (1/2 cup) packed parsley, seeds (arils) from 1/4 of a pomegranate
Serve topped with the remaining parsley and pomegranate.
30 g (1/2 cup) packed parsley, seeds (arils) from 1/4 of a pomegranate
Notes
Nutritional information is approximate, per serving, based on this salad serving 6 people as a side dish.