Spicy couscous, chickpea and tomato stew

Serves 2 as a main meal

1 onion
1-2 tsp chilli powder (depending how spicy you like it)
1 x 420g tin tomatoes
1 x 220g tin chickpeas
125g wholemeal couscous
1 stock cube
150ml water
oil for frying

Chop the onion. Heat the oil in a saucepan and fry the onion with the chilli powder for a few minutes until softened. Add all the other ingredients. Bring to the boil, cover, turn off the heat and leave to stand for five minutes. Stir and heat through before serving.