Golden roasted cauliflower, chickpeas and fluffy cous cous make this colourful bowl satisfying, fresh and naturally vegan. A coating of Ras El Hanout gives the vegetables fragrant warmth, while lemon, herbs and pomegranate keep everything bright.

🥣 Ingredients

• 1 medium cauliflower, cut into florets
• 400g tin chickpeas, drained and dried
• 2 tbsp olive oil
• 2 tbsp Ras El Hanout
• 200g cous cous
• 250ml hot vegetable stock
• 1 lemon, zest and juice
• A handful of parsley or coriander, chopped
• Seeds from ½ pomegranate
• Salt and black pepper
• Hummus or plant-based yoghurt, to serve

🍳 How to Make It

1. Preheat the oven to 200°C fan. Put the cauliflower and chickpeas on a large roasting tray.
2. Add the oil, Ras El Hanout, salt and pepper, then toss thoroughly. Roast for 25–30 minutes, turning once, until golden and charred at the edges.
3. Place the cous cous in a bowl, pour over the hot stock, cover and leave for 8 minutes. Fluff with a fork.
4. Stir the lemon zest, juice and most of the herbs through the cous cous.
5. Divide between bowls and top with the roasted cauliflower and chickpeas. Finish with pomegranate, remaining herbs and hummus or yoghurt.

⏱️ Timings

Prep: 15 minutes · Cook: 30 minutes · Serves: 4

🍽️ Serving Suggestions

Serve straight away with the suggested accompaniments, fresh herbs and lemon. Leftovers can be cooled, covered and refrigerated for up to two days where appropriate.

✨ Why This Recipe Works

Roasting intensifies the cauliflower while the fresh lemon and pomegranate lift the warm spice blend.

🛒 Get the Blend

Make this recipe with our Ras El Hanout.

🌶️ More Ras El Hanout Recipes

• Ras El Hanout Chicken, Apricot & Chickpea Tagine
• Ras El Hanout Lamb Koftas with Mint Yoghurt
• Ras El Hanout Sweet Potato & Red Lentil Soup
• Ras El Hanout Salmon with Lemon Cous Cous
• Ras El Hanout Spiced Carrot & Hummus Flatbreads

Shop Ras El Hanout →

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