Roast Cauliflower & Couscous Bowl

• Place potato, onion and cauliflower on a lined 
oven tray.
• Drizzle generously with olive oil, sprinkle with 
garlic & herb seasoning and season with salt
and pepper. Toss to coat, spread out evenly, 
then roast until tender, 20-25 minutes.
• Remove veggies from oven and set aside to 
cool slightly. 

• Meanwhile, heat a large saucepan over 
medium-high heat with a drizzle of olive oil. 
Toast pearl couscous, stirring occasionally, until 
golden, 1-2 minutes.
• Carefully half-fill the saucepan with water. Bring 
to the boil, then simmer, uncovered, until tender, 
10-12 minutes.
• Drain and return couscous to the pan with 
vegetable stock powder and a drizzle of 
olive oil. 

• While the couscous is cooking, heat a large 
frying pan over medium-high heat. Toast flaked
almonds, tossing, until golden, 2-3 minutes. 

• In a large bowl, combine rocket leaves, roasted
veggies, couscous and basil pesto. Season to 
taste with salt and pepper.