NZ Roasted Cauliflower & Pumpkin Bowl

Place the cauliflower, onion, beetroot and peeled & chopped pumpkin on an oven tray lined with baking paper. Add a generous drizzle of olive oil, a pinch of salt and pepper and sprinkle with the chermoula spice blend (see ingredients list). Toss to coat and roast until tender, 20-25 minutes. 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, heat a generous drizzle of olive oil in a medium saucepan over a medium-high heat. Add the garlic and cook until fragrant, 1-2 minutes. Transfer the garlic oil to a small bowl and allow to cool for 5 minutes. Bring the saucepan back to the heat, add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water, vegetable stock and currants. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water is absorbed, 10-12 minutes. Transfer to a large bowl.

While the couscous is cooking, roughly chop the parsley and roasted hazelnuts. Add the yoghurt to the bowl with the garlic oil and whisk to combine. Season to taste with salt and pepper. Set aside.

Add the roasted veggies and 1/2 the parsley to the bowl with the couscous. Toss to combine.