Roast Cauliflower & Basil Pesto Pearl Couscous

• While the veggies are roasting, heat a drizzle of olive oil over medium-high heat in a medium saucepan. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with vegetable stock powder. Set aside and allow to cool.

• Meanwhile, roughly chop roasted almonds. Slice lemon into wedges. • To the couscous, add roast veggies, mixed salad leaves, basil pesto, almonds and a squeeze of lemon juice, and toss to combine. Season to taste.