Turmeric Braised Chicken & Giant Couscous Broth

Add the couscous to a saucepan and add 1L boiling water. Season with salt, then simmer for 8 mins.

Drain the chickpeas and give them a rinse. Shred the chicken off the bones, then transfer to the pan along with its sauce and the chickpeas. Add the spinach and cook for another 2 mins until wilted.

Season the broth to taste with salt, then spoon into bowls and top with coriander leaves. Serve.