• Preheat oven to 220ºC/200ºC fan-forced. 
• Cut cauliflower (including stalk!) into small florets. Finely chop garlic. 
• Slice lemon into wedges. 
• Drain and rinse chickpeas. 

• Place cauliflower, peeled pumpkin pieces and chickpeas on a lined oven tray. Drizzle with olive oil, sprinkle over chermoula spice blend, season with salt and toss to coat.
• Spread out evenly, then roast until tender and brown around edges, 20-25 minutes. 

TIP: If your oven tray is crowded, divide between two trays.

• When veggies have 10 minutes remaining, in a medium saucepan, combine the water and vegetable stock powder and bring to the boil.
• Add couscous and currants and stir to combine. Cover with a lid and remove from heat.
• Set aside until water is absorbed, 5 minutes. Fluff up with a fork. 

• Meanwhile, in a small microwave-safe bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant.
• To the garlic oil, add Greek-style yoghurt and a squeeze of lemon juice, stirring until combined. Season with salt and pepper to taste. 

• In a large bowl, combine the honey, a generous squeeze of lemon juice and a drizzle of olive oil. Add baby leaves, tossing to coat.
• Add couscous, tossing to combine. Season to taste. 

• Thinly slice mint leaves.
• Divide jewelled couscous between bowls. Top with chermoula roasted chickpeas, cauliflower and pumpkin. 
• Spoon over lemon yoghurt and garnish with mint.
• Serve with any remaining lemon wedges. Enjoy!