Moroccan-style roasted cauliflower and chickpea couscous salad - Aceline

Ingredients

• 300g cauliflower, cut into small florets
• 250g cooked chickpeas (Fiamma – Lamb brand)
• 2 tbsp olive oil (Borges)
• ½ tsp salt
• 2 tsp cumin
• 2 tsp smoked paprika
• ½ tsp chilli powder
• 1 tsp ras-il-hanout
• ½ red onion, finely diced
• 2 tbsp of each finely chopped parsley and mint
• 2 inch piece cucumber, finely diced
• 2 cloves garlic, finely chopped
• Juice ½ lemon
• Salt and pepper to taste
• 200g cooked lemon couscous (Lamb brand)
• Kernels ½ pomegranate