• 1 Kallo Organic Vegetable Stock Cube, the equivalent of 1 tbsp of Garlic & Mixed Herbs stock paste
• 250g couscous
• 200g baby leeks, sliced in half lengthways
• 200g baby courgettes, sliced in half lengthways
• Olive oil
• 1 lemon, juice of
• Salt & pepper
• 100g pomegranate seeds
• Small bunch of parsley, chopped
• Handful of flaked almonds, toasted

For the dressing:

• 4 tbsp of your favourite Vegan yoghurt
• 1 tsp of harrisa paste
• Half a lemon, juice of

1. Dissolve the Kallo Organic Vegetable Stock Cube in 500ml of boiling water and use to make the couscous, as per the packet instructions.
2. Heat a griddle pan on a high heat, brush the leeks and courgettes with a little olive oil and griddle in batches until lightly charred and tender – should be around 2 minutes on each side. Place on a tray to keep warm.
3. Put the lemon juice and a good splash of of olive oil into the couscous and mix using a fork.
4. Gently mix in the charred vegetables and season with salt and pepper. Scatter over the pomegranate seeds, parsley and toasted, flaked almonds and serve in a large bowl.
5. Mix together the dressing ingredients and serve with the couscous.