Monday: Middle Eastern broccoli and cauliflower couscous
½ vegetable stock cube
1 head of broccoli, cut into 4 thick slices
1 cauliflower, cut into 4 thick slices
1 tbsp olive oil, plus extra to serve
2 garlic cloves, crushed
1 lemon, ½ juiced, ½ cut into wedges
100g cherry tomatoes, quartered
2 spring onions, thinly sliced
1. Preheat the oven to gas 7, 220°C, fan 200°C. Place the couscous in a large, heatproof bowl and crumble in the stock cube. Mix to combine, then pour over 500ml boiling water. Season, then cover with clingfilm and set aside for 5 mins.
2. Fluff up the couscous with a fork and spread over a baking tray. Top with the broccoli and cauliflower slices. Drizzle with half the olive oil and bake in the oven for 15 mins. Combine the garlic, lemon juice and houmous with 2 tbsp water. Brush the steaks generously with the houmous mixture and drizzle with the remaining olive oil. Season. Bake in the oven for a further 10 mins, until the cauliflower and broccoli are tender.
3. Remove the tray from the oven and scatter over the tomatoes and spring onions. Divide the couscous and vegetables between 4 plates and serve with the lemon wedges on the side. Drizzle with a little more olive oil before serving.