Jewelled Chickpea Couscous Bowl

While the veggies are roasting, drain and rinse the chickpeas. In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Once hot, add the pearl couscous and toast until golden, 1-2 minutes. Add the chickpeas, the water, and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) to the pan. Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes. TIP: Pearl couscous has a firm, slightly chewy texture.

While the couscous is boiling, finely chop the cucumber. Pick and finely chop the mint leaves (reserve a few leaves for garnish). Cut the pomegranate (see ingredients list) in half crossways (cutting through the "equator"). Hold a pomegranate half, seeds-side down, over a medium bowl. Using a wooden spoon or rolling pin, whack the pomegranate so the seeds fall into the bowl. Pick out any white pith.

In a medium bowl, combine the cucumber, white wine vinegar, a drizzle of olive oil, a pinch of salt and pepper, 1/2 the mint and 1/2 the pomegranate seeds. Just before serving, toss to coat.

Stir the remaining pomegranate seeds and remaining mint through the couscous chickpea mixture and crumble in the fetta. Season to taste with salt and pepper.