Cauliflower with olives, preserved lemons and giant couscous

Method

1. Heat the oven to 180°C fan/gas 6. To make the spice paste, mix the spices in a small bowl with 2 tbsp water and set aside.
2. Heat 4 tbsp of the oil in a wide, shallow lidded pan over a low heat. Add the rinsed cauliflower florets along with a sprinkle of salt and cook, with the lid on, for 10-12 minutes, occasionally turning the florets over until caramelised. Transfer to a bowl, leaving as much of the oil in the pan as possible.
3. Increase the heat to medium and add the remaining oil. Add the onion and a pinch of salt and cook for 7-10 minutes until very soft but not starting to colour. Add the grated garlic and cook for 2 minutes more, then add the spice paste and chopped preserved lemon and cook for another minute. Add the stock, olives and chickpeas along with 1½ tsp salt. Now add the couscous, mixing well to ensure it is distributed evenly.
4. Lay the browned cauliflower florets on top. Bring to a simmer, then cover with the lid and put in the oven for 20 minutes until the cauliflower is totally tender, the couscous puffed up and most of the stock is absorbed. Give everything a good mix around, then sprinkle over the fresh coriander and serve.