VEGAN MEATBALLS WITH CHICKPEAS

1 tbsp olive oil • 1 onion, finely chopped • 2 garlic cloves, crushed • 2 tsp ras el hanout spice mix • 400g can chopped tomatoes • 400g can chickpeas, drained • 80g dried apricots, roughly chopped • 500ml fresh Cooks’ Ingredients Vegetable Stock, heated • 240g pack Linda McCartney’s Vegetarian Meatballs • 200g wholewheat couscous • 1⁄2 x 28g pack coriander, roughly chopped • 15 mint leaves, shredded • 4 tbsp dairy-free yogurt alternative