Serves 4

1 cauliflower, trimmed and broken into florets

1 tbsp olive oil

1 tbsp harissa seasoning

2 red onions, thickly sliced

1 carrot, peeled and chopped

3 garlic cloves, sliced

1 x 400g tin of chopped tomatoes

1 x 400g tin of chickpeas, drained and rinsed

200g couscous

350ml vegetable stock

120g natural yoghurt

Handful of fresh parsley, roughly chopped

1. Preheat the oven to 220°C/200°C fan/ gas mark 7.
2. In a baking dish, toss the cauliflower with half of the olive oil and half of the harissa seasoning. Roast for 20-25 minutes until tender and golden.
3. In a large saucepan, heat the remaining oil over a medium heat. Add the onions, carrot and garlic and cook for five minutes, stirring frequently. Stir in the remaining harissa seasoning and cook for one minute longer.
4. Add the tomatoes, chickpeas and 200ml of boiling water. Bring to the boil, then reduce the heat to low, cover and simmer for 15-20 minutes until the vegetables are cooked through and the sauce has thickened. Remove from the heat and stir in the cauliflower.
5. Put the couscous in a heatproof bowl. Pour over the stock, cover and set aside for five minutes, then fluff up with a fork. Season to taste.
6. Serve into bowls and top with the natural yoghurt and some chopped parsley.

Per serving: 375kcals, 7.3g fat (2.1g saturated), 66.4g carbs (11.5g sugars), 15.1g protein, 11g fibre, 0.383g sodium