Step 1

Heat the oven to 190C/fan 170C/gas Toss the cauliflower florets and red onion slices with the turmeric and 2 tbsp olive oil. Season well and toss again, then spread on a large non-stick baking tray and cook for 25-30 minutes (add the leaves for the final 15 minutes) or until the cauliflower is tender and charred a little at the edges. Cool.

Step 2

Simmer the couscous in boiling salted water until just tender, then drain really well. Tip into a large bowl and add the lemon juice, 3 tbsp olive oil, the garlic, raisins, dates and lots of seasoning. Toss and leave to sit.

Step 3

Meanwhile, put all of the zhoug ingredients into a small blender with some seasoning and 2-3 tbsp of water, and whizz until smooth and a vibrant green.

Step 4

Add the cauliflower and parsley to the bowl of couscous and gently toss. Serve in bowls drizzled with the zhoug and scattered with crispy fried onions and pine nuts.