sauce:
Garnish:
Preheat the oven to 400
Combine the chickpeas, cauliflower, carrots, bell pepper, olive oil and spices in a bowl. Toss and pour onto a baking tray. Bake for 25 minutes.
Combine the couscous and raisin. Rehydrate by pouring boiling water and keep covered as per the packet instructions.
Massage the kale with a pinch of salt and a squeeze of lemon juice.
Blend the sauce ingredients.
To build, divide in two bowls the couscous, roasted veggies, and kale. Top with creamy harissa sauce, almonds, and mint
