Boil a kettle of water. Preheat the oven at 220°C/200°C fan-forced. Place the chopped veggie mix on a lined oven tray. Drizzle with olive oil and season. Toss to coat and roast until tender, 15-20 minutes.

While the veggies are roasting, roughly chop the pulled mushrooms. Place the couscous in a medium bowl. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork. Set aside.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the pulled mushrooms until browned, 3-4 minutes. Add the chermoula spice blend, honey, garlic paste, vegetable stock pot, tomato paste and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Add the water and baby spinach leaves and cook until wilted, 1 minute.

Add the roast veggies to the couscous and toss to combine. Divide the roast veggie couscous and Middle Eastern pulled mushrooms between bowls. Serve with the Greek-style yoghurt and roasted almonds.