Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
Roasted cauliflower and chickpeas folded through lemony couscous with cucumber, pepper, dried apricots, and mint for colourful lunch boxes.
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Ingredients
large baking tray, heatproof bowl, fork, knife, chopping board, zester
Method
Heat the oven to 220C/200C fan. Cut the cauliflower into small florets, drain and rinse the chickpeas, dice the red pepper, and tip them all onto a large baking tray.
Toss the cauliflower, chickpeas, and red pepper with 1 tablespoon olive oil, ground cumin, smoked paprika, and black pepper to season the vegetables. Roast for 22 to 25 minutes until the cauliflower has golden edges and the chickpeas are slightly crisp.
Put the couscous in a heatproof bowl. Pour over 360ml boiling water, cover with a plate, and leave for 8 minutes. Fluff with a fork.
Dice the cucumber, finely chop the dried apricots, shred the mint leaves, and zest and juice the lemon. Stir the lemon zest, lemon juice, and remaining 1 tablespoon olive oil through the couscous.
Add the roasted cauliflower, chickpeas, red pepper, cucumber, dried apricots, and most of the mint to the couscous. Fold gently for 1 to 2 minutes so the vegetables stay chunky.
Divide the couscous between four lunch boxes or bowls and scatter over the remaining mint. Let the boxes cool before sealing if making ahead.
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