Instructions
Follow the steps and taste along the way.
Preheat the oven and season the vegetables
Preheat the oven to 220 °C. Put the cauliflower and dried chickpeas on a baking tray. Add 20 ml olive oil, the cumin, coriander, smoked paprika, 2 g salt, and the black pepper. Toss to coat the pieces evenly.
Roast the cauliflower and chickpeas
Put the tray in the oven and roast for 22 to 25 minutes. Stir the vegetables halfway through cooking. The cauliflower should be golden at the edges and tender when pierced with a knife, and the chickpeas slightly crisp.
Prepare the couscous
Put the couscous in a heatproof bowl and season with the remaining 2 g salt. Bring the water to a boil, pour it over the couscous, cover the bowl, and leave to stand for 8 minutes. Then fluff the couscous with a fork and stir in the remaining 10 ml olive oil.
Mix the lemon yogurt
In a small bowl, mix the Greek yogurt with the crushed garlic, the zest of half the lemon, and 15 ml lemon juice. Taste; the yogurt should be pleasantly tangy with a subtle garlic flavor.
Serve the lunch
Divide the couscous and roasted cauliflower with chickpeas among plates. Top with the lemon yogurt and chopped parsley. Divide the remaining 10 ml lemon juice among the portions; its acidity will balance the sweet, roasted cauliflower.
