Harissa Cauliflower with Herb Couscous

• 250 g cauliflower, in florets
• 1 tbsp harissa paste
• 75 g couscous
• 100 ml boiling vegetable stock
• 7.5 g flat-leaf parsley and mint, chopped
• 25 g pomegranate seeds

Directions

1. 1Toss the cauliflower with the harissa and 1 tbsp oil and roast at 220°C (200°C fan) for 25 minutes, until the edges are dark and a knife slides in easily.
2. 2Put the couscous in a bowl, pour over the boiling stock, cover and leave to stand for 8 minutes.
3. 3Fluff the couscous with a fork and fold in the chopped herbs.
4. 4Pile the cauliflower over the couscous and scatter with pomegranate seeds.