Ras el Hanout Roasted Cauliflower and Chickpea Couscous

Ingredients

• 1 cauliflower
• 400 g tinned chickpeas, drained
• 2 tbsp ras el hanout
• 300 g couscous
• 250 g cherry tomatoes
• 1 lemon
• 3 tbsp olive oil
• 20 g fresh coriander
• 60 g pomegranate seeds

Method

1. 1

   Preheat the oven to 200°C. Break the cauliflower into florets and toss with the drained chickpeas, ras el hanout, olive oil and a good seasoning of salt. Spread on a large baking tray.

2. 2

   Add the cherry tomatoes to the tray. Roast for 25 minutes, turning once, until the cauliflower is golden and the tomatoes are beginning to burst.

3. 3

   Meanwhile, place the couscous in a bowl, pour over 360ml boiling water, cover and leave for 5 minutes. Fluff with a fork and stir in the lemon juice.

4. 4

   Spread the couscous on a large platter and top with the roasted cauliflower, chickpeas and tomatoes. Scatter with pomegranate seeds and fresh coriander.