Jackfruit stew with spices & orange

Heat the oil in a large sauté pan or casserole dish over a medium heat, then cook the onion with a pinch of salt for 6-8 minutes until softened. Meanwhile, put the drained jackfruit in the centre of a clean tea towel, bring together the corners, then wring out the excess liquid over the sink (this helps to achieve a meaty texture). Reduce the heat to medium-low, add the garlic and ras el hanout to the onion and stir fry for 1-2 minutes. Tip in the jackfruit and harissa and stir fry for 2 minutes until the jackfruit is nicely coated.

Stir in the chopped tomatoes, chickpeas and stock. Bring to the boil, then reduce the heat to low and gently simmer, uncovered, for 20-25 minutes, stirring occasionally, until the sauce has thickened slightly and everything is piping hot throughout. Meanwhile, cook the couscous according to pack instructions.

When the stew is ready, use two forks to shred the jackfruit chunks. Stir in the orange juice and pomegranate molasses; season. Add a pinch of sugar to balance the spices, if liked. Divide the couscous among 4 shallow bowls; spoon over the stew. Add a dollop of yogurt alternative to each serving, then scatter with the pomegranate seeds and coriander sprigs.