One sheet pan, big spice, fluffy couscous and mint

$2.10/serving$2.11at the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• cauliflower1 ea
• chickpeas (1 can (540 ml))350 g
• red onion1 ea
• hot sauce4 tsp
• paprika2 tsp
• cumin2 tsp
• olive oil3 tbsp
• lemon1 ea
• couscous¾ cup
• mint (optional)a handful

Method

1Oven & prep

• •Heat the oven to 425F with a large sheet pan inside.
• •Cut the cauliflower into bite-size florets, slicing the biggest ones in half so they have a flat side to brown on.
• •Cut the onion into 8 wedges.
• •Drain, rinse and pat the chickpeas dry.

2Quick harissa toss

• •Whisk the hot sauce with 2 tbsp of the olive oil, the paprika, cumin and a good pinch of salt into a loose paste.
• •Toss the cauliflower, chickpeas and onion in the paste until every floret is stained red.

3Roast

• •Tip everything onto the hot pan in one sizzling layer.
• •Roast 22 to 25 minutes, turning once halfway, until the cauliflower edges are charred and the chickpeas are crisp.

4Couscous

• •Meanwhile, put the couscous in a bowl with a pinch of salt and the last tbsp of olive oil.
• •Pour over ¾ cup boiling water, cover with a plate, and leave 5 minutes.
• •Fluff with a fork and the zest of the lemon.

5Plate

• •Spoon the couscous into bowls.
• •Pile the roasted vegetables and chickpeas on top.
• •Squeeze the juice of the lemon over the lot.
• •Garnish with torn mint, if desired.