Step 1/8
Preheat the oven to gas 7, 220°C, fan 200°C.
Toss the cauliflower with ½ tbsp oil and ½ tbsp Ras el Hanout in a baking dish, then roast for 20-25 mins until tender and golden.
Step 2/8
Whilst the cauliflower is baking, peel the carrots and garlic and chop into small pieces. Heat ½ tbsp oil in a large, lidded saucepan over a medium heat.
Step 3/8
Add the onions, carrot and garlic and cook for 5 mins, then stir in ½ tbsp ras el hanout and cook for 1 min.
Step 4/8
Add the tomatoes, the drained chickpeas, olives and 200ml boiling water and bring to the boil.
Step 5/8
Reduce the heat to low, cover and simmer for 15-20 mins until the veg is cooked through and the sauce has thickened.
Step 6/8
Remove the saucepan from the heat and then carefully, using oven mitts, remove the cauliflower from the oven, stir the cauliflower into the mixture in the pan. Put the ;id on the saucepan to keep the food warm whilst you make the coucous.
Step 7/8
Boil the kettle and make the stock by dissolving the stock cube in the boiling water in a jug.
Put the couscous in a heatproof bowl, pour over the stock, cover and set aside for 5 mins, then fluff up with a fork.
Step 8/8
Divide the couscous between 4 plates and top with the cauliflower tagine mixture, yogurt and parsley to serve.