• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Trim the carrot then halve lengthways (unpeeled). Slice widthways into 1cm thick pieces.
• Add the carrot and sweet potato to a lined baking tray. Toss with salt, pepper and a drizzle of oil. Spread out in a single layer. 
• When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• Pour the couscous and stock into a bowl.
• Stir in 200ml boiling water (4P: 500ml | 6P: 600ml).
• Cover with a plate or cling film and leave aside for 10 mins (or until ready to serve).

TIP: If you’re in a hurry you can boil the water in your kettle.

• Place a pan over medium heat (without oil).
• Once hot, dry-fry the almonds, stirring regularly, until lightly toasted, 3-4 mins.
• Remove from the pan and set aside.

TIP: Watch them closely—they can burn easily.

• Chop the tofu into 2cm cubes. Pat dry with kitchen paper and toss with ras-el-hamout, salt, pepper and a drizzle of oil.
• Return the pan to medium-high heat with a drizzle of oil.
• Fry the tofu until slightly crispy, 5-6 mins. Shift frequently to ensure it doesn't burn. Season to taste with salt and pepper.
• Once cooked, remove the pan from the heat and stir through the honey.

• Meanwhile, roughly chop the parsley (stalks and all).
• In a bowl, mix the aioli, yoghurt and parsley. Season to taste with salt and pepper. 
• Stir the roast veg and spinach through the couscous. Season to taste with salt and pepper. 

• Divide the roast veg couscous between bowls.
• Top with ras-el-hanout spiced tofu.
• Drizzle over the parsley sauce.
• Finish with a scattering of toasted almonds.