Recipe Swap - Chickpea and almond couscous with spicy grilled corn cobs

This is one of my all time favourite recipes. It's quick to whip up, it's nutritious and it's just so very visually appealing. I love the pink from the spanish onion, and the orange from the apricot, green herbs, flecks of red from the chili flakes. Sometimes the quantities of almonds or apricot or herbs might change depending what I have on hand on the day, but you can't really fail with this.

Serves 4 - 6

Corn cobs
Corn cobs (however many you eat)
Masterfood's Moroccan seasoning
Oil

Salad
400g couscous
100g whole almonds or almond slivers, toasted
400g chickpeas, drained
1 cup chopped dried apricots
Handful of currants
2 cups roughly chopped flat leaf parsley leaves
1 cup roughly chopped mint leave
salt & pepper to taste

Dressing
1 thinly sliced red onion
4 tablespoons olive oil
3 teaspoons ground cumin
¼ teaspoon dried chilli
3 cloves crushed garlic
5 tablespoons lemon juice
1 tablespoon honey
salt & rough pepper to taste

Remove the leaves from outside the cobs and all of the stringy bits. Brush the corn cobs with oil and rub the seasoning all over them. Place them on a grill plate or bbq, turning every until cooked (Usually ~15 mins). For this recipe, I really like my corn golden and even a little bit charred in spots. Prepare the salad in the mean time.

Cook the couscous according to the instructions, set aside.
To make the dressing, heat 2 tablespoons of the oil in a frying pan. Add spices, garlic and onion, stir and cook over low heat for 5 minutes or until onions soften. Stir in remaining oil, lemon juice and honey.
Add chickpeas, apricots and sultanas, parsley and mint leaves. Toss gently together. Season with salt and pepper. Add the almonds and dressing to the couscous and mix through (alternatively you can serve it on top of the couscous, but I prefer to mix it through).
Serve with grilled corn cobs on top.