Roasted Cauliflower & Chickpeas:

1 head cauliflower (approx. 3 cups florets)

1 (420g) can chickpeas, drained, rinsed, and patted dry

Drizzle olive oil to coat

2 tsp ground turmeric

3 tsp paprika

3 tsp cumin

1/2 tsp ground coriander

2 tsp garlic powder

1/4 tsp cinnamon

1/4 tsp cayenne

Salt & pepper to taste

Couscous:

1/2 cup dry couscous

3/4 cup boiling water or vegetable stock

1 tsp ground turmeric

Herb Salad:

1 small red onion, finely diced

1 bunch parsley, finely chopped (about 2–3 cups)

1 cucumber, finely diced

1 medium tomato, finely diced

Juice of 1 lemon

2 tsp olive oil

Salt & pepper to taste

Tahini Sauce:

1/2 cup hulled tahini

Juice of 1 lemon

1 tbsp maple or agave syrup

Pinch of salt & pepper

3–4 tbsp water to thin