Garlicky Pumpkin & Veggie Pearl Couscous

• Meanwhile, slice red onion into wedges. • Cut cauliflower (including the stalk!) into small florets. • Roughly chop walnuts. Set aside.

• Place snacking tomatoes, onion and cauliflower on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

• Heat a medium saucepan over medium-high heat with a drizzle of olive oil. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and vegetable stock powder. Bring to the boil, then simmer, uncovered, until couscous tender and water is absorbed, 10-12 minutes.

• When the couscous is ready, add roasted tomatoes, cauliflower, onion and a drizzle of balsamic vinegar to the pan. • Toss to coat and season with salt and pepper to taste.