Spiced Cauliflower & Pearl Couscous Salad

• Meanwhile, heat a drizzle of olive oil in a large saucepan over medium-high heat. Toast pearl 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. Stir through vegetable stock powder and the butter.

• When the veggies have 5 minutes cook time remaining, slice lemon into wedges. • Combine the honey, a generous drizzle of olive oil and a generous squeeze of lemon juice in a large bowl. • Add baby spinach leaves, roasted veggies and the lemon dressing to the couscous. Toss to combine.