Middle Eastern Cauliflower & Almond Couscous

• Meanwhile, in a medium saucepan, heat a drizzle of olive oil over medium-high heat. 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 couscous to the pan with a drizzle of olive oil and vegetable stock powder. Stir to combine and set aside to cool.

• While the couscous is cooking, roughly chop roasted almonds. Thinly slice mint. • In a large bowl, combine couscous, baby spinach leaves, roasted veggies, mint and a drizzle of vinegar and olive oil. Season to taste.