Moroccan Spiced Cauliflower and Chickpea Couscous

_INGREDIENTS

• 1 small cauliflower, or ⅓ of a large one
• 1 x 400g tin chickpeas (about 240g drained)
• 3-4 Tbsp olive oil, plus extra for the couscous
• 2 tsp paprika
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp garlic powder
• ¼ tsp ground cinnamon
• ¼ tsp cayenne pepper
• Sea salt and freshly ground black pepper
• 100g couscous
• 200ml boiling water
• 2 tsp vegetable stock powder
• ½ tsp ground turmeric, for the couscous
• Large bunch of parsley and mint
• 1 lemon
• 40g flaked almonds
• 1 tsp nigella seeds

_INSTRUCTIONS

1. Preheat the oven to 180°C (fan) and line two baking trays.
2. Cut the cauliflower into bite-sized florets, put in a bowl, drizzle with olive oil and toss.
3. Drain and rinse the chickpeas, then pat them properly dry with a clean tea towel or paper towel. Any water left on them will steam rather than crisp. Put in a second bowl, drizzle with olive oil and toss.
4. In a small bowl, mix the paprika, cumin, turmeric, ground coriander, garlic powder, cinnamon and cayenne with a good pinch of salt and pepper.
5. Add half the spice mix to the cauliflower and half to the chickpeas, tossing each until fully coated. Spread on the two lined trays in a single layer and roast for 20-25 minutes, tossing and swapping the trays between shelves halfway, until the cauliflower has browned edges and the chickpeas are firm.
6. While they roast, put the couscous in a large bowl. Whisk the stock powder and the remaining ½ tsp turmeric into the boiling water, pour it over the couscous, cover the bowl with a plate and leave for 10 minutes. Fluff with a fork.
7. Toast the flaked almonds in a dry pan over medium heat until golden, watching them closely, then tip onto a plate.
8. Roughly chop the parsley and mint. Fork most of the herbs through the couscous with the zest of the lemon, the juice of half, most of the almonds and a drizzle of olive oil. Taste and add more lemon juice, salt or pepper as needed.
9. Gently fold in the roasted cauliflower and chickpeas. Scatter over the remaining herbs and almonds and the nigella seeds to serve.

Recipe written by Kylee Newton @themodernpreserver