Moroccan Spiced Cauliflower and Chickpea Couscous

_INGREDIENTS:

• 1 small or 1/3 large cauliflower
• 420g chickpeas
• 3-4 Tbsp olive oil
• 2 tsp turmeric powder
• 2 tsp paprika
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garlic powder
• 1 tsp Nigella seeds
• ¼ tsp cinnamon
• ¼ tsp cayenne pepper
• sea salt & freshly ground black pepper
• 100g couscous
• 200ml boiling water
• 2 tsp vegetable stock powder
• ½ tsp turmeric powder
• large bunch of parsley & mint
• 1 lemon
• 40g almond flakes

_{INSTRUCTIONS:}

1. Preheat the oven at 180°C (fan).
2. Cut the cauliflower florets off the stalk into bite sized pieces, add to a bowl and drizzle with oil and toss.
3. Drain the chickpeas of their brine, rinse in a colander with cold water and pat dry with paper towel. Place in another bowl, drizzle with oil and toss.
4. Mix the dry spices; 1st measure of turmeric, paprika, cumin, coriander, garlic powder, cinnamon, cayenne together in a small bowl with salt and pepper.
5. Add half of the spice mix to the cauliflower and the other half to the chickpeas, toss each to completely coat. Place onto separate baking trays and cook both for 15-20 minutes, tossing halfway through.
6. Place the dry couscous in a large bowl and make up your stock with boiling water, the vegetable stock and the 2nd measure of turmeric whisked in. Pour over the couscous, place a plate on top of the bowl and let stand for 10 minutes. Once ready use a fork to fluff it up.
7. Roughly chop the herbs, zest and juice the lemon, toast the almond flakes and mix these through the couscous with a drizzle of olive oil.
8. Gently fold the roasted cauliflower and chickpeas into the couscous, scatter over the Nigella seeds and serve.

Recipe by Kylee Newton - Modern Preserver