Luxe Cauliflower & Harissa Pearl Couscous

• Place cauliflower on a lined oven tray. Drizzle 
with olive oil, sprinkle with Middle Eastern 
seasoning, season with salt and toss to coat.
• Spread out evenly, then roast until tender and 
brown around edges, 20-25 minutes.

• Place rainbow carrots on a second lined oven 
tray. Drizzle with olive oil, season with salt and 
toss to coat.
• Roast until golden and tender, 20-25 minutes.
• In the last 5 minutes of cook time, drizzle over 
the honey and roast until browned and sticky.

• While carrots are roasting, 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 boiling
water, then add vegetable stock powder and 
a pinch of salt. Bring to the boil, then simmer, 
uncovered, until tender, 10-12 minutes.
• Drain and return to the pan with a drizzle of olive 
oil. Stir until well combined. 

• Slice lemon into wedges. 
• Pick coriander leaves.
• Once veggies are done, to the couscous, add 
harissa paste, baby leaves, and a good squeeze 
of lemon juice.
• Toss to combine and season to taste.