• Preheat oven to 220ºC/200ºC fan-forced. Chop cauliflower (including stalk!) into small florets.
• Place cauliflower on a lined oven tray. Drizzle with olive oil, sprinkle with chermoula spice blend, season with salt and toss to coat.
• Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh until browned, 2 minutes each side.
• Transfer chicken to a second lined oven tray and bake until cooked through, 8-12 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

• Meanwhile, thinly slice brown onion (see ingredients).
• Roughly chop cucumber and roasted almonds. Finely chop garlic. Drain and rinse lentils.
• In a small microwave-safe bowl, combine half the garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant, 1 minute. 
• Add Greek-style yoghurt to garlic oil, stirring to combine. Season with salt and pepper to taste.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat.
• Cook brown onion, stirring, until softened, 4-5 minutes.
• Add the remaining garlic and lentils and cook, stirring until fragrant, 1 minute.

• To the pan with lentils, add the water and vegetable stock and bring to the boil. 
• Add couscous, stir to combine. Cover with a lid and remove from heat.
• Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.

• In a medium bowl, combine mixed salad leaves, cucumber and a drizzle of olive oil and white wine vinegar. Season to taste.

• Slice chicken. 
• Divide spiced lentil-couscous between bowls. 
• Top with salad and roasted cauliflower and chicken.
• Drizzle over Greek-style yoghurt. Sprinkle over roasted almonds to serve. Enjoy!