North African Chickpea, Okra and Cauliflower with Couscous

Ingredients

• 2 tablespoon olive oil
• 250 gram cauliflower, cut into florets
• 1 clove garlic, crushed
• 2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 250 gram okra, halved lengthways
• 2/3 cup (160ml) vegetable stock
• 420 gram can chickpeas, rinsed, drained
• 300 gram greek-style yogurt
• 2 tablespoon preserved lemon, finely chopped
• 1 1/2 cup (375ml) water
• 2 teaspoon olive oil
• 1 1/2 cup (300g) couscous
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup (40g) roasted pine nuts