Chermoula Chickpeas & Veggies

Spread the cauliflower, carrot, beetroot and onion over an oven tray lined with baking paper and roast until tender, 25-30 minutes. When the veggies are done, drizzle with the honey and sprinkle over the lemon pepper spice blend. Toss to combine. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.

While the veggies are roasting, drain and rinse the chickpeas. Finely chop the garlic (or use a garlic press). Heat a medium frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the chickpeas and cook, tossing, until golden, 5-6 minutes. Add the butter, chermoula spice blend, 1/2 the garlic and a generous pinch of salt and cook until fragrant, 1 minute

Pick and thinly slice the mint leaves. In a small bowl, combine the yoghurt, a squeeze of lemon juice and 1/2 the mint. Season with a pinch of salt and pepper and mix well. Set aside.

Heat a medium saucepan over a medium heat with a drizzle of olive oil. Add the remaining garlic and cook until fragrant, 1 minute. Add the water and vegetable stock and bring 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 until all the water is absorbed, 5 minutes. Fluff up with a fork. Add the remaining mint and gently stir to combine. In a large bowl, add the roasted veggies and baby spinach leaves and gently toss to coat. TIP: Allow the veggies to cool slightly before tossing to keep the spinach leaves crisp