Middle Eastern-Style Veggie Couscous Bowl

• Place carrots on a lined oven tray. Add the honey, a drizzle of olive oil and a pinch of salt and pepper. • On a second lined oven tray, add kumara, beetroot and courgette. Add chermoula spice blend and a drizzle of olive oil. Season and toss to coat. • Roast both trays of veggies until tender, 25-30 minutes.

• Meanwhile, combine the water and vegetable stock powder in a medium saucepan 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 has absorbed, 5 minutes. Fluff up with a fork.

• While the couscous is cooking, finely chop garlic. Pick and roughly chop herbs. Zest lemon to get a good pinch, then slice into wedges. • In a small frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl, then add Greek-style yoghurt, herbs and a squeeze of lemon juice to the garlic oil. Stir to combine. Season to taste.

TIP: Add more or less lemon juice to taste.

• Roughly chop roasted almonds. • In a large bowl, add lemon zest, roasted veggies (reserve the carrots for step 6), couscous, a squeeze of lemon juice and baby spinach leaves. Toss to combine and season to taste.