a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Boil a full kettle for the couscous.

c) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

d) Halve any large cauliflower florets.

a) Pop the sliced pepper onto one side of a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

b) Add the cauliflower florets to the other side of the tray. Drizzle with oil and season with salt and pepper. Sprinkle over the roasted spice and herb blend, then toss to coat.

c) Spread the veg out in a single layer.

d) When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.

a) Meanwhile, put the couscous in a medium bowl.

b) Pour in the boiled water for the couscous (see pantry for amount), stir in the vegetable stock paste, then cover tightly with cling film.

c) Leave to the side for 10 mins or until ready to serve.

a) Once the couscous is ready, fluff up the grains with a fork.

b) Stir through the zhoug (add less if you'd prefer things milder).

a) Once the veg has roasted, stir the roasted pepper through the zhoug couscous.

a) Share your zhoug and pepper couscous between your bowls.

b) Top with the roasted cauliflower and drizzle over the yoghurt.

c) Finish with a scattering of toasted almonds and crumble over the Greek style salad cheese to finish.