Harissa Veggies & Dukkah Chickpeas

In a large bowl, combine the harissa paste, chermoula spice blend, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper and mix well. Add the cauliflower, carrot and red onion and toss to coat. Spread the spiced veggies over an oven tray lined with baking paper and roast for 25-30 minutes or until tender. TIP: Don't worry if the veggies char slightly, this will add to the flavour!

While the veggies are roasting, drain and rinse the chickpeas and pat dry using paper towel or a clean tea towel. TIP: Patting the chickpeas dry helps them crisp up in the oven! In the same bowl you tossed the veggies, combine the dukkah and a good drizzle of olive oil. Add the chickpeas, toss to coat and spread over the second oven tray lined with baking paper. Bake for 20-25 minutes or until golden.

Finely chop the garlic (or use a garlic press). Pick and finely slice the mint leaves. In a medium saucepan, heat a drizzle of olive oil over a medium heat. Add the garlic and cook for 30 seconds or until fragrant. Pour the cooked garlic and oil from the pan into a small bowl. Add the Greek yoghurt, a squeeze of lemon and 1/2 the mint leaves and season with a pinch of salt and pepper. Mix well.

In the same medium saucepan, bring the water (see ingredient list), and crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people) to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside for 5 minutes, or until all the water is absorbed. Fluff up with a fork. Add the remaining mint and gently stir to combine. In a large bowl, place the roasted veggies, baby spinach leaves and dukkah chickpeas and gently toss to coat. TIP: Allow the veggies to cool before tossing to stop the spinach wilting