• Preheat oven to 220°C/200°C fan-forced. • Slice onion (see ingredients) into wedges. • Place onion and peeled pumpkin pieces on a lined oven tray. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add chermoula spice blend, a pinch of salt and a drizzle of olive oil. Toss to coat, spread out evenly, then roast until tender, 12-15 minutes.

• While the veggies are roasting, boil the kettle. • Halve any thick baby broccoli (see ingredients) stalks lengthways. • Roughly chop roasted almonds.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return to the pan. • Add vegetable stock powder and a drizzle of olive oil and stir to combine.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook baby broccoli until tender, 5-6 minutes. • Add garlic paste and cook until fragrant, 1 minute. Remove from heat.

• Transfer garlicky baby broccoli to the couscous, along with baby leaves and a drizzle of white wine vinegar. Season to taste and stir to combine.

• Divide veggie couscous between bowls. • Top with Middle Eastern chermoula roast pumpkin and garlic dip. • Garnish with almonds to serve. Enjoy!