Chicken, Chermoula Roast Chickpea & Cauliflower Bowl

• Place cauliflower, carrot and chickpeas on a lined oven tray. Drizzle with olive oil, sprinkle over chermoula spice blend, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• When cauliflower has 10 minutes remaining, in a medium saucepan, combine the water and vegetable stock powder and bring to the boil. • Add couscous and currants and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes.

• Meanwhile, in a small micorwave-safe bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant. • To garlic oil, add Greek-style yoghurt and a squeeze of lemon juice, stirring until combined. Season to taste.

• In a large bowl, combine the honey, a generous squeeze of lemon juice and a drizzle of olive oil. Add baby kale, tossing to coat. • Add couscous, tossing to combine. Season to taste.