Preheat the oven to 200°C. In a large bowl, combine the cauliflower, chickpeas, olive oil and all of the spices. Toss to coat then evenly spread on a lined tray and bake in the oven for 45 minutes or until golden.

In the meantime, heat the 1 tbsp olive oil in a small saucepan over medium heat and add in the minced garlic and lemon zest. Saute for 2-3 minutes to allow the flavors to infuse into the oil. Add in the pearl couscous and toast for 2 minutes, stirring frequently. Pour in the vegetable stock, salt and pepper, and increase the heat to bring to a boil. Once boiling, pop the lid on and reduce the heat. Allow couscous to simmer for 10 minutes. Once the time has elapsed, remove the lid and fluff up the couscous using a fork.

For the lemon vinaigrette, combine all of the ingredients listed and whisk well. Set aside.

To assemble the salad, add the rocket, baby spinach cucumber, tomato, red onion, and basil into a large bowl or plate. Top with the roast cauliflower and chickpeas and garlic lemon couscous. When ready to serve, pour a generous amount of the vinaigrette on top and toss to evenly coat. Enjoy! (P.S. this salad tastes even better when refrigerated and eaten the next day!)