Step 1

Preheat the oven to 200C/180C Fan/Gas

Step 2

Pour the stock into a saucepan and bring to the boil.

Step 3

Tip the couscous and hot stock into a small roasting tin and top with the broccoli, beans and kale. Drizzle over the oil, then cover tightly with kitchen foil and bake for 25 minutes.

Step 4

Meanwhile, to make the tahini dressing, whisk the tahini and lemon juice with a tablespoon of water in a small bowl. Stir in the salt and a good pinch of black pepper.

Step 5

Serve the bake on two plates, drizzle over the dressing and scatter over the pomegranate seeds.