Middle Eastern warm salad with leftover vegetables

Ingredients

• 250 grams packet pearl couscous
• 1/2 cup instant couscous
• 1 tablespoon olive oil
• 2 celery stalks, plus leaves, sliced
• 1 tablespoon Moroccan seasoning
• 2 cups cooked cauliflower florets (or other veges)
• 1/4 cup dried apricots, chopped
• 2 tablespoons currants
• 1/3 cup chopped almonds
• 1 teaspoon grated lemon zest
• 1/4 cup coriander leaves
• lemon wedges to serve
• Dressing
• 1/2 cup natural yoghurt
• 2 tablespoons tahini
• finely grated zest and juice of 1 lemon