Moroccan-Style Cauliflower Couscous Bowl with Chickpeas and Tahini

• 1 large Courgette
• 3 tbsp Extra virgin olive oil
• 1 tsp Ground cumin
• 1 tsp Sweet paprika
• ¼ tsp Ground cinnamon
• 2 cloves Garlic
• 400 g Canned chickpeas
• 1 medium Cauliflower
• 3 tbsp Tahini
• 1 medium Lemon
• 10 g Fresh parsley
• 60 ml Water
• ½ tsp Fine sea salt
• ¼ tsp Black pepper

1. Heat the oven to 220°C (430°F). Cut the courgette into bite-size chunks and crush the garlic.
2. Tip the courgette onto a baking tray and toss with 1 tbsp of the olive oil, half the cumin, half the sweet paprika, all the cinnamon, and a pinch of the salt and pepper. Roast for 12 to 15 minutes, turning once, until browned and tender.
3. Drain and rinse the chickpeas, then pat dry. In a large frying pan over medium heat, warm 1 tbsp of the olive oil and fry the chickpeas with the remaining cumin and sweet paprika, plus a pinch of salt, for 5 to 7 minutes until hot and lightly toasted; stir in the garlic for the final 30 seconds.
4. Meanwhile, grate the cauliflower on the coarse side of a grater to make couscous-like grains. In the same pan (wipe out if needed), warm the remaining 1 tbsp olive oil over medium heat, add the cauliflower and cook for 3 to 4 minutes until just tender but not wet; season with the remaining salt and pepper.
5. In a mixing bowl, whisk the tahini with the juice of the lemon and the water until smooth and pourable; add a pinch of salt to taste. Chop the fresh parsley.
6. Divide the cauliflower couscous between two bowls and top with the spiced chickpeas and roasted courgette. Spoon over the lemon tahini dressing and finish with the parsley.

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