Spiced Chicken Cauliflower & Roast Veg Pearl Couscous

• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle. • Chop cauliflower (including stalk!) into small florets. Thinly slice capsicum. Cut onion into wedges. • Place veggies on a lined oven tray. Sprinkle over Middle Eastern seasoning, drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around edges, 20-25 minutes. • Remove veggies from the oven and set aside to cool slightly.

• Meanwhile, heat a medium saucepan over medium-high heat with a drizzle of olive oil. 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, thinly slice mint (see ingredients). • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • In a large bowl, combine couscous, baby spinach leaves, roasted veggies, mint and a drizzle of vinegar and olive oil. Season to taste. 

• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.
• In a small bowl, combine plant-based mayo and harissa paste.