Per person Gousto kcal 482 | 15 - 25 min | 4 of your 5-a-day

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30g balsamic sun-dried tomato paste

160g cauliflower florets

390g chickpeas

30g feta

1 garlic clove

130g giant couscous

120g spinach

32g tomato paste

5.5g vegetable stock mix (intense)

Olive oil

Pepper

Salt

Sugar

Water

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1. Boil a kettle. Add your cauliflower florets to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork. Put the bol in the microwave for 2 min or until the cauliflower has slightly softened.

2. Peel and finely chop (or grate) your garlic. Wash your spinach and pat dry with kitchen paper. Drain and rise your chickpeas.

3. Heat a large wide-based pan (preferably non-stick with a matching lid) over a medium-high heat with a drizzle of olive oil. Add your tomato paste and chopped garlic cook for 2-3 min or until fragrant.

4. Once fragrant, add your giant couscous with a pinch of salt and cook for 1 min, stirring to coat the grains.

5. Add your vegetable stock mix, half your balsamic sun-dried tomato paste (save the rest for later) and 1 tsp sugar with 400ml boiled water. Add the cauliflower florets, drained chickpeas and spinach and stir it all together.

6. Bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook covered, for 1 min or until the couscous is tender - this is your one pot balsamic & cauliflower with giant couscous.

7. Meanwhile, combine your remaining balsamic sun-dried tomato paste with a drizzle of olive oil and a splash cold water - this is your balsamic tomato drizzle.

8. Serve the one pot balsamic & tomato cauliflower with giant couscous with a drizzle of balsamic tomato dressing. To finish, crumble your feta all over the season with a generous gride of pepper. Enjoy!