Spiced roast cauliflower with barley couscous

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the barley couscous in a large mixing bowl, add the lemon zest, then pour over the stock and boiling water. Stir gently, cover the bowl with cling film, then set aside for 5 minutes. Once all the water has been absorbed, fluff up the couscous slightly using a fork, then set aside to cool.
2. Put the cauliflower, peppers and red onion into a large baking tray and toss in the olive oil. Mix all the spices together in a small bowl, then sprinkle them over the vegetables, tossing well to coat. Season well, then roast in the oven for 25 minutes, turning halfway, until the edges start to blacken.
3. For the dressing, mix together the lemon juice, olive oil, tahini and garlic in a small bowl, season well with salt and pepper, then gently stir into the couscous along with the almonds, sultanas, herbs and the roasted vegetables. Serve with yogurt on the side and, if you like, an extra sprinkling of chilli flakes.