Roasted cauliflower and chickpea couscous

Ingredients

serves 2

• 100g couscous
• 400ml vegetable stock
• ½ medium cauliflower, chopped
• 1 tbsp olive oil
• 1 tsp turmeric
• ½ tsp cumin
• 1 courgette, chopped
• 1 400g can chickpeas, drained and rinsed
• 4 sun-dried tomatoes, chopped
• Juice of half lemon
• ¼ tsp garlic powder
• ½ tbsp extra virgin olive oil
• Ground black pepper

Directions

1. Preheat the oven to 180°C. Prepare a large baking tray and add the cauliflower. Drizzle with olive oil, cumin and half the turmeric. Toss until evenly coated. Roast for 5 minutes, then add the courgette and roast for another 10 minutes.
2. In a large bowl, add the couscous then vegetable stock, pouring until the water is 0.5cm above the couscous. Set aside for 10 minutes.
3. Add the chickpeas to the roasted vegetables and continue to roast for 10 minutes.
4. Using a fork, loosen the couscous. Add the lemon juice, turmeric, garlic powder and remaining olive oil, and mix well. Stir in the sun-dried tomatoes. Add the vegetables and chickpeas, and mix together. Serve warm or cold.